Lamb Volcano Shanks (Domestic)
Great for braising and slow-cooking, volcano shanks can take the place of ossu buco. Pasture-raised lamb from the Rocky Mountains raised humanely without antibiotics or hormones. Our cooperative rears young lambs using humane and sustainable methods in a healthy, stress-free environment. The result of the careful husbandry and shepherding is lamb of superior tenderness and fresh, full flavor.
Just the facts
- Domestically raised lamb
- From heritage breeds
- Pasture raised; finished with supplemental grain
- No antibiotics, no hormones from birth
- Delicious, tender meat
- Ships in an uncooked state
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
These lamb shanks are larger than osso buco and even easier to cook. There’s no need to fuss with cutting tendons, just sear then braise them, and they come out of the oven plate-ready.
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.
Why are they called “volcano” shanks? While roasting, 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.
After all, there’s nothing quite like meaty shanks cooked down to their lowest common deliciousness.