There’s something undeniably magical about the process of slow-roasting, where time and patience work their alchemical wonders on seemingly humble ingredients. Lamb shank truly is the cut of meat that emerges from this transformation. I’ve cooked different cuts of lamb many times in the past, but never the shank; I was always intimidated by its tough reputation I guess. But having made incredibly succulent, fork-tender, and mouth-watering lamb shanks for the first time, I now know that all this cut with immense potential needs is to be treated with the respect it deserves.
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