Lamb shank
Lammskank
90°CBone-in and built for hours, not minutes.
Cook to this all the way through
Safe minimum 63°CUSDA · + 3 min rest
On the grill
Dense with connective tissue around the bone, shank needs real time at low indirect heat before it turns tender — there is no shortcut with high heat.
It is done when the meat has visibly pulled back from the bone end and a fork twists in with almost no resistance.