Lamb Shank

An extremely heavily used muscle (the calf of the lamb), the shank is sheathed in a dense collagen membrane. Classic roasting is strictly prohibited. Candying or braising (in red wine, spices, or garlic) at very low temperatures in a closed Dutch oven is mandatory. Under the action of moist heat, the collagen dissolves into gelatin, enriching the sauce with an extraordinary natural thickener, while the meat acquires absolute tenderness, shredding off the bone at the slightest pressure.