Lamb Shanks Braised in Red Wine with Dried Figs and Turnips

The shank is a cut from below the knee of either the foreleg or the hind leg of the animal, in this case lamb. The hind leg shanks are larger and meatier compared to the leaner, lighter forelegs. There’s little taste or texture difference between the two except for a slightly more delicate nuance with the forelegs. … Continue reading Lamb Shanks Braised in Red Wine with Dried Figs and Turnips