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!