Store lamb shanks in your freezer until you're ready to use them, then thaw only as many as you need.
For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.
Lamb shanks can be either braised or slow-roasted. To braise a lamb shank, first sear it on all sides to develop a flavorful crust and brown bits in the bottom of the pan (fond) that will add flavor to your braising liquid. Add a flavorful braising liquid and braise the shank in the oven at 300 degrees until the meat is extremely tender (around two hours).
Pair your lamb shanks with flavors like garlic, citrus (orange, lemon or preserved lemons), thyme, olives, onions, rosemary, cumin, or mint. We highly recommend serving them over mashed/smashed heirloom potatoes, couscous, lentils or beans (particularly flageolets or cannellini beans).
How to Braise Meat
Braising Liquid Recipes
