I have a couple of mutton shanks left over from butchering a ram. It was a 2 year old sheep, but the meat tastes like spring lamb - very tender and mild flavour. Just a bit more fat that a regular lamb.
Any thoughts on how to cook these?
I was toying with the idea of curing them in brine (like a pork hock) with loads of garlic, rosemary, and juniper. Then smoking them for a couple of hours (then finishing in the oven to get the internal temp upto - I think it's 140 or 150?). Then, I would somehow make a pot of beans with the shank... not sure how to do this as I usually use salt pork or bacon. (don't worry, I will already have the smoker going for some Montreal style smoked meat)
Are there any traditional recipes for mutton (or lamb) shanks? I know it's a tough cut of meat, and it's not one we see in the shops here very often.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.