Lamb Shank
jarret d'agneau · lamb shank · Lammhaxe
Lamb Shank: what every chef needs to know
Behind the pass, The lamb shank is known as the lower part of the hindleg of the lamb — a muscle mass with abundant connective tissue and a central marrow bone. With slow cooking at 75–85°C (167–185°F) for 3–4 hours, the collagen dissolves into gelatine, transforming the braising liquid into a thick, glossy sauce. The lamb shank is the lamb equivalent of ossobuco: the marrow bone adds extra depth of flavour to the sauce. In Mediterranean cuisines (Greek, Turkish, Moroccan) roasted or braised lamb shank is a classic celebration dish. Core temperature minimum 70°C (158°F) per EU Regulation 852/2004; for braising, 85–90°C (185–194°F) is ideal.
Lamb Shank: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Lamb Shank: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Lamb Shank: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Lamb Shank: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lamb Shank: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round; peak supply and quality in spring (April–May) for Easter.
Lamb Shank: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Lamb Shank: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Lamb Shank
How long should I braise lamb shank for optimum tenderness?
Braise lamb shank for 3–4 hours at 160°C (320°F) in a covered casserole or cocotte. The core temperature must reach 85–90°C (185–194°F) for the collagen to fully convert to gelatine. Check with a fork: the meat should come away from the bone effortlessly.
Why does the sauce get so thick with lamb shank?
The marrow bone and the connective tissue of the shank are rich in collagen. Above 75°C (167°F), the collagen dissolves into gelatine, giving the braising liquid a thick, glossy texture. This is also why the sauce sets to a jelly-like consistency once cooled.
Can lamb shank be frozen?
Yes — raw lamb shank up to 6 months at -18°C (0°F). Cooked: up to 3 months. Always thaw under refrigeration (never at room temperature). Do not refreeze once thawed.
At what temperature should you store Lamb Shank?
Store Lamb Shank at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lamb Shank professionally?
The primary professional technique for Lamb Shank is Braising on 160°C during 3-4 hours, kerntemp 90°C, reduce the cooking liquid to glanzende sauce. Always verify core temperature with a calibrated probe thermometer.
Does Lamb Shank contain allergens?
Lamb Shank is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Lamb Shank
Professional substitutes for lamb shank in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
rich gelatin-inhoud, ideal for braiseren. Dezelfde langzame preparation time (3-4 hours).
Goedkoper braadstuk with vergelijkbare malsheid after 2-3 hours.
Eleganter for presentation, kortere preparation time at rack-preparations.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
