Lamb shanks are a definite favourite and especially in Winter.
Price per kg.
Forequarter (shoulder) shanks are best roasted or braised to extract the juices from the bone. It is smaller than a leg shank with a sweet, dense flavour.
Leg shanks are larger than a forequarter shank, still a sweet flavoured meat but more gelatinous. Best cooked slow – the longer the better for a fall off the bone result.