Lamb shank

Lamb shank is a cut of meat from the lower part of the lamb's leg. It is known for its rich flavour and tender texture when slow-cooked. The meat is typically braised or roasted for extended periods to break down connective tissues, making it succulent.

Lamb shank is primarily used as a main ingredient in dishes, valued for its distinct flavour and texture. It is commonly found in ready meals, slow-cooked casseroles, and traditional roasts. Manufacturers use it to provide a hearty, protein-rich component to savoury food products.

Lamb shank is a whole food and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein, iron, and B vitamins. As with all red meat, the UK's Eatwell Guide advises moderation in consumption. Excessive intake of red meat has been linked to certain health concerns in some studies, though evidence is mixed and often depends on preparation methods and overall diet.