Definition: a cut of lamb taken from either the shoulder (fore shank) and arm of a lamb or the upper part of the leg (hind shank). The fore shank will includes part of the shoulder, as well as part of the leg, while the hind shank will include only part of the rear leg. Lamb shanks have a paper-thin membranous covering and a thin layer of fat. While a lamb shank is leaner than the sirloin part of a lamb, the meat can be tough. This cut of lamb is often braised or roasted.