Lamb shank
Lammskank
90°CRest 15 min
Cook to this all the way through
Bone-in and built for hours.
Safe minimum 63°CUSDA
On the grill
Dense with connective tissue around the bone, shank needs real time at low indirect heat before it turns tender. High heat is no shortcut.
It is done when the meat has visibly pulled back from the bone end and a fork twists in with almost no resistance.