Lamb Shanks

One of the great braising cuts in all of cooking. The shank comes from the lower leg — a tough, sinewy piece of meat that transforms completely with time and low heat. Braise them in white wine with garlic and herbs for an Italian-style preparation, simmer them into a fragrant curry, or go classic with red wine, tomatoes, and root vegetables. The connective tissue melts into a rich, silky sauce while the meat turns fork-tender and falls from the bone. Two shanks per pack — enough for a dinner that feels like a proper event.