Our new Lamb Volcano Shank is even better than osso buco. The shanks are larger and easier to cook, plus they make a beautiful presentation. From our cooperative in the Rocky Mountains, this lamb is raised right for superior tenderness and fresh, full flavor. You’ll get two 16 – 18-ounce shanks per package, good for individual servings.
But why are they called “volcano” shanks? Read on for the answer and a recipe for lamb shank tagine.
While roasting volcano shanks, the meat will tighten up and the bone will remain standing tall, making the whole thing look a bit like a volcano. Chefs love these shanks for their ease of cooking, and for the impressive way they look on a plate. Unlike the more irregular osso buco, these lamb shanks are flat on the bottom – and will remain so after cooking – to make a lovely presentation.
There’s no need to fuss with cutting tendons, just sear then braise the shanks, and they come out of the oven plate-ready. And there’s nothing quite like meaty shanks cooked down to their lowest common deliciousness.
Lamb Shank Tagine Recipe for 4
We tried this new cut in an easy tagine recipe with sweet dates and pomegranate. Adapted from a recipe by David Tanis, these slow-cooked lamb shanks are beautifully spiced and spoon-tender. The traditional Middle Eastern flavors combine well with lamb, and dates give some body and sweetness to the sauce while fresh pomegranate pips add lift.
If you don’t have a tagine, no worries. This recipe can be made in a traditional tagine that is rated for extreme heat. But you can also use a decorative tagine for serving, as we did, and a Dutch oven for cooking. If serving more than 4 people, shred the lamb off the bone before serving. This dish is quite delicious with couscous, or with pita bread.