How to Tie a Lamb Shank

Wrapping lamb shanks before cooking them holds the meat together.

Lamb shanks come from the bottom half of legs of lamb. These relatively lean cuts, compared to the rest of the lamb, benefit from a slow, moist braising. Tying the lamb shank before cooking will prevent the meat from opening or separating during cooking. Ask your butcher to trim the excess fat from the lamb shank for you; most butchers will offer this service. The tying method is the same for holding together any form of meat, boneless or bone-in, notes "The New Professional Chef."

Things You'll Need

• Butcher's twine
• Scissors

Instructions

1. Wrap a piece of butcher's twine around the width of the lamb shank.

2. Cut off the twine where it overlaps by three inches.

3. Tie the ends of the twine together in a square knot, pulling the twine snug against the meat. If you can insert your little finger between the twine and the meat, it is secure enough.

4. Tie more lengths of the butcher's twine around the width of the lamb shank every 1 to 1 1/2 inches, up the length of the shank.

5. Cook the lamb shank as directed by your recipe. Cut off the butcher's twine after cooking and before serving.

References

• "The New Professional Chef"; Culinary Institute of America; 1991
• Chow: Lamb Shank Definition