Lamb hind shanks are somewhat larger than the fore shanks and can be prepared as 'hammer'. With a long cooking time, the meat becomes butter-tender and literally falls off the bone.
Lamb shanks are often cut into slices for classic ossobuco. However, our butchers leave the hind shank in its whole form. This creates the well-known 'hammer' shape. A melt-in-the-mouth dish with meat that literally falls off the bone!
