Shank

This is basically the knuckle end of the leg, which is typically left on if it is to be roasted, or often minced or diced for stewing meat by the butcher. Whole lamb shanks are also delicious cuts for slow-cooking in their own right. A few years back, you couldn’t go to a pub or restaurant without seeing a braised lamb shank in some form on the menu; as a consequence it has lost some of its appeal. That said, it is a great, flavourful braising cut and at least restaurants have managed to raise its profile.