Giving Lamb Legs

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The gleaming, massive lamb shank on these pages, impressive though it may be, is not the most effective way to serve what amounts to the shin and ankle of a lamb.

It’s glorious, for sure, but it has a number of disadvantages, the first of which is that a small-to-moderate lamb shank weighs in at more than a pound, a nice serving size in the ’70s (or the Middle Ages) but a bit macho for most of us these days. The second is that it’s difficult to cook — size alone makes it awkward, and penetration of flavors is an issue. It’s difficult to eat. And finally, that same graphic quality that makes for such a gorgeous photo reminds some people more of its source than they’d like.

Besides, I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. A couple of months ago, when braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights when I wound up using them to create a marvelous ragù and then transformed the ragù into a lamb-tomato-bean stew that could not have been much better.

Read the rest of the column and get the recipes here.

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