Unlike what most people may believe, lamb shanks is not exactly a recipe, it is a particular kind of meat cut from a lamb. The portion right below the shoulder and in continuation with the shoulder(s) is known as the shank(s). When served, this cut comes with a chunk of juicy meat attached to a hollow bone. What makes this portion of the meat especially delicious is the texture of the meat, which if super fibrous and juicy at the same time and also the fact that it absorbs the marinade and spices that it is cooked in really well.
Lamb shanks can be made in a number of ways – grilled, baked, with curry, or even braised – each tastier than the other. The recipes also vary from one region to the other; for example, Indian likes its shanks slow cooked in strong spices and with some curry, while the Continental style of cooking the meat is less spicy and more broth like. This recipe is of a mildly spiced rosemary seasoned lamb shanks cooked in red wine, eaten popularly in Italy! So get cooking and whip up this delicious rosemary lamb shank!
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