They will have some fat on them, and may have some fell on them as well.
Lamb Shank is both economical and very flavourful.
Lamb Shank is often confused with “Lamb Leg Shank Half” (aka “Shank End of Leg”, aka “Souris d’agneau” in French), even by food writers such as Nigel Slater:
“It is difficult to think of a cut that fits the bill better than the shank of lamb, the bit that sits at the lower end of the rear leg ….. The gastropubs braised this cut with wine and beans, occasionally lending it a smart coat of lemon and garlic gremolata. Their efforts changed the fortune of the ‘lumpy bit at the end of the leg’ for good.” — Slater, Nigel. Down to the bone. Manchester: The Observer. 20 January 2008, p. 50.
What Slater is referring to is actually “Lamb Leg Shank Half” from the rear leg.
Allow 1 per person.
Use slow, moist cooking (braising, stews, pot roasts, casseroles) or low and slow “true” barbeque (as opposed to “grilling”.)
When using a moist-cook method, sear in oil before cooking to develop flavour. Add liquid and other ingredients, cook in oven, or simmer, for about 1 1/ 2 hours.
Goes well with beans and tomatoes, and herbs such as bay leaves, rosemary, thyme.