Grass-fed Lamb Shank from Veteran’s Liberty Ranch. Meaty, deeply flavorful, and built for patient cooking, this pasture-raised cut transforms into an exceptionally tender meal when slowly braised in broth, wine, tomatoes, or aromatic spices. Sourcing & Practices Veteran’s Liberty Ranch raises its lamb on pasture with a grass-fed diet and without hormones or antibiotics. Their animals are raised with an emphasis on attentive care, land stewardship, regenerative grazing practices, and a direct local food system. What to Expect The shank comes from the lower portion of the leg, where working muscles create plenty of connective tissue and rich flavor. It starts as a firmer cut but becomes tender enough to pull away from the bone after a long, gentle cook. Serve it over mashed potatoes, polenta, risotto, couscous, beans, or buttered noodles with plenty of the braising liquid spooned over the top. How to Use Thaw completely in the refrigerator. Season and brown the shank in a heavy pot, then add broth, tomatoes, wine, onions, garlic, herbs, or spices. Cover and cook gently in the oven, slow cooker, or pressure cooker until the meat is fork-tender and beginning to pull away from the bone. Do not rush this cut—the long cooking time is what turns the connective tissue soft and silky. About the Ranch Veteran’s Liberty Ranch serves both North and Central Texas through Michelle Smith’s family in Rhome and Julie Green’s family in Liberty Hill. Their work centers on healthy animals, responsible land care, community relationships, and feeding local families the way they feed their own. Learn more about Veteran’s Liberty Ranch on our Partner page. Quick Details Raised by: Veteran’s Liberty RanchCut: Bone-in lamb shankSize: Individual shankRaising practices: Pasture-raised and grass-fedBest for: Braising, slow cooking, stews, and pressure cookingStorage: Keep frozen. Thaw completely in the refrigerator before cooking.Cooking note: Cook slowly with moisture until the meat easily pulls from the bone.
