Lamb Shanks — Nutrients, Health Benefits, And Shopping Tips

Lamb shanks are best when they have a robust red color and are covered in a thin layer of fat. The texture should be dense, indicative of the collagen-rich connective tissue that makes this cut ideal for slow cooking.

Avoid lamb shanks that appear dry or have discolored spots, as these can result in tough, flavorless meat. Properly prepared lamb shanks will be succulent and flavorful, perfect for braising or stewing.

Lamb shanks should be refrigerated as soon as possible. Store them in their original packaging or an airtight container to keep them fresh. Properly stored, lamb shanks are ready for cooking delicious meals.

Exposing lamb shanks to room temperature for too long can cause spoilage. Avoid refreezing thawed lamb shanks to maintain their tenderness. Consistent refrigeration helps preserve their rich flavor and ensures safe consumption.

Lamb shanks can last for 1-2 days in the refrigerator. For longer storage, lamb shanks can be frozen for up to 6-9 months. Proper packaging, such as vacuum-sealing, helps maintain their quality over longer storage periods.

Leftover lamb shanks can be used in a variety of rich and hearty dishes. Shred the tender meat and add it to soups or stews for added depth and flavor, or use it in a shepherd’s pie with mashed potatoes on top. Lamb shanks are also great when mixed into a pasta dish with a tomato or red wine sauce.

Use the shredded meat from lamb shanks in a casserole with root vegetables and herbs, or mix it into a stir-fry with vegetables and rice. If you have a lot of lamb shank meat, consider making a batch of lamb tacos with fresh salsa and avocado, or using it in a lamb curry with coconut milk and spices. Lamb shanks can also be served with a side of roasted vegetables or used as a filling for savory pies. For a quick snack, reheat the lamb shank meat and serve it with flatbread and a yogurt-based dipping sauce.