Lamb Shanks

Store raw lamb shanks tightly wrapped in their original packaging or heavy-duty foil/plastic wrap.

Braise lamb shanks low and slow (3-4 hours) for maximum tenderness.

Sear the shanks well before braising to develop a deep, rich flavor.

Use aromatic vegetables like onions, carrots, and celery, along with herbs like rosemary and thyme, to build flavor in the braising liquid.

Creamy mashed potatoes

Polenta

Root vegetables (carrots, parsnips)

Hearty grains like farro or barley

Red wine reduction sauce

Cooking too quickly at high heat, which results in tough meat.

Not searing the shanks properly before braising, leading to less developed flavor.

Using too little liquid for braising, which can dry out the meat.