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The shank is the cut of lamb taken from the lower section of the animal's legs and can be from the front legs (foreshank) or the back legs (hind shank).
Lamb shank meat is extremely tough and full of connective tissue. But it can be the source of very flavorful and succulent dishes if braised or slow-cooked in a crockpot. When properly prepared, lamb shanks practically melt off the bone, and they are a popular menu item in restaurants.