How to French Trim Lamb Shanks
Frenching does more than improve the aesthetics of lamb shanks. Frenching removes the fatty, ill-shapen tissue that sits unevenly near the ends of the dense, marrow-filled shanks, and allows them to conduct heat uniformly where it matters most -- at the tops of the dense, succulent flesh. With a few quick slices, you can make an ordinary lamb shank look as elegant on your family's dinner table as it does in a white-tablecloth dining room.
Things You'll Need
- Large, sharp knife
- Lemon juice
Instructions
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Locate on the shank a thin, silvery piece of connective tissue called a fell. With your fingers, pull this tissue back until completely separated from the shank and cut it off.
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Hold the narrow, bone end of the lamb shanks. Hold it vertically with the fat-side facing away from you.
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Place the knife directly against the bone at the top of the shank and point the blade edge inward touching the bone.
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Slice downward and inward, separating as much meat and fat from the bone as possible, but do not cut it off. Cut down and around the bone until about about 1 1/2 to 2 inches of bone is exposed.
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Slice around the loosened fat to remove it. Scrape the bone with the blade of the knife to remove any tissue remnants. Wipe the exposed bones with a cloth moistenened with lemon juice to clean it.
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