Pure Bred Lamb by Chef Thomas Keller & Keith Martin
Storage Instructions apply for all cuts of lamb from Pure Bred Lamb by Chef Thomas Keller and Keither Martin.
Products ship fresh with chilled gel packs in an insulated container that preserves the quality of the meat and the exceptional texture of a product that has never been frozen.
Refrigerate or freeze until time of use.
Keeps refrigerated up to 5 days, or frozen up to 3 months, unopened.
If you freeze lamb, thaw in refrigerator overnight before cooking.
The shank is uniquely balanced in youth and size. It is large enough to provide a significant portion of meat, but at the same time provide a light texture. In many ways, the shank is the most gratifying cut to cook. It rewards effort and patience, taking on flavors and textures throughout the slow cooking process. The first is the classic braise, which enhances the contribution of the marrow and dissolves into a rich sauce. The other compelling way to cook a lamb shank is a little more challenging, but can be very well done by slow roasting it over a bed of aromatic vegetables and herbs, imparting a more concentrated, caramelized flavor. The fore shank has both large bones rich in marrow and thin bones that impart a pure flavor to the surrounding meat.