Lamb shanks are sourced from the lower section of the leg. They have a paper-thin membrane covering, and a thin layer of fat. Lamb shank meat is extremely tough and full of connective tissue, but it can be the source of very flavourful and succulent dishes if braised or slow cooked. Popular in restaurants, lamb shanks practically melt off the bone when properly prepared.
Perfect in recipes that use red wine, just like this one.