Slow braised lamb shank with red wine, rosemary and potatoes in a concentrated natural sauce. A lamb shank is the least glamorous piece on the animal and the one that repays patience best. It is the lower leg, a working muscle wrapped in sheets of connective tissue, and cooked fast it is simply tough. Cooked slowly in wine and its own juices it becomes the most generous cut in the butchery, because that connective tissue is collagen, and collagen given time and gentle moist h