A popular cut, lamb shank is from the shin at the base of the leg.
Naturally high in collagen, long, slow-cooking is ideal rendering the meat luscious and tender - the bone giving essential depth to the braising liquor. Garlic, red wine and flageolet beans would be wonderful here, as would the subtle spicing of a Moroccan tagine.
Our lambs roam freely on the limestone pastures of the Yorkshire Dales, the unique range of wild flowers, herbs and grasses giving the lamb a unique flavour and character.