From the management of New India Restaurant
A lamb shank is a cut of meat from the lower leg of a lamb. The meat is typically cooked slowly, often braised or roasted, to make it tender and flavorful. The benefits of eating lamb shank includes, it’s a good source of protein, it contains high levels of essential amino acids, it is a rich source of vitamin B12 and iron, it’s also a good source of zinc, selenium, and niacin. It also contains a high level of omega-3 and omega-6 fatty acids which are beneficial for heart health. Additionally, the bone marrow in the shank is a good source of collagen, which can help support skin, hair and nail health.
Lamb shank is a popular dish in many restaurants, and it is typically prepared by braising or slow-roasting the meat. Here are the steps that a restaurant may follow to prepare lamb shank:
- The lamb shanks are seasoned with a blend of spices, such as cumin, coriander, paprika, garlic, and ginger.
- The shanks are then seared in a hot pan with some oil to brown the exterior and to seal in the juices.
- Next, the lamb shanks are placed in a roasting pan or Dutch oven with some liquid, such as stock, wine, or tomato sauce.
- The pan is covered with foil or a lid and the lamb is cooked in a low oven (around 300 degrees Fahrenheit) for several hours, until the meat is tender and falling off the bone.
- Once the lamb is cooked, it is removed from the oven and the liquid is reduced to create a flavorful sauce.
- Then the lamb shanks are plated and served with the sauce and often with a side of roasted vegetables or mashed potatoes.
Note: Cooking time and temperature may vary based on the recipe and the size of the lamb shanks.