Delicious Lamb Shank – Chef Pasquale – Orsara Recipes

Delicious Lamb Shank

Chef Pasquale

Orsara Recipes


I love Lamb. Made correctly the meat is delicious. Not mutton …. but lamb. Just last month I made lamb shank by cleaning the meat and then marinating in a mixture of herbs, spices and red wine. We served the lamb shank with gnocchi and tomato sauce.  The result was awesome. Absolutely melt in your mouth delicious.


Lamb Shank


A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. Lamb shanks are often braised whole; veal shanks are typically cross-cut.


Lamb Shank


Lamb shanks are a value-priced cut of meat that with a few hours of slow cooking, can become tender to the bone while developing luxurious flavor with other ingredients like rosemary, or white beans, or garlic. … The shank is the lower front or rear legs of this four-legged animal, essentially the shin.


Lamb Shank

In this video chef Pasquale shows us in his adorable broken English how he makes Lamb shank. It is a wonderful recipe from a very knowledgeable old world chef. 


Broken English Spoken Here


At the moment as I write this I am in southern Italy where sheep are everywhere. Before arriving in Italy I spent 3 months in southern Australia where again Sheep are common place. 


Lamb Shank marinated

For some reason Lamb gets a bad rep in certain circles but I think that is basically from people who never have really tried it. Yes the taste is different from beef or veal but it has a flavor all its own and compliments certain dishes. Last evening for dinner we had a local favorite pasta called Canazza with an excellent tomato sauce. With that or actually just following the pasta and served with a green salad was the grilled lamb and I have to tell you we just savored every piece. Really delicious. 


Lamb Shank


I would suggest that you give lamb a chance and follow this recipe from chef Pasquale.



Leave a Reply


Your email address will not be published. Required fields are marked *