My son was just advised by the meat man at Giant that Lamb Shanks are only on the counter during holidays .....Easter .....Thanksgiving .....live and learn. Would still enjoy recipes if anyone has one to share.

Lamb shanks are delicious. I have no recipe but I've had it many times, I'm sure you can find many recipes to try. I've had it in restaurants and often of the Greek, Italian or Provencal French varieties. I would say the processes start by browning the meat and then braising it to produce a stew-like dish. Often with some tomato, always with some veggies and typically garlic and/or rosemary flavors.

Edit to add - and as always with lamb, a full-bodied red wine. Use some in the braising liquid too.

I love lamb shanks. I don't make them at home because DH doesn't like lamb. But one of my favorite restaurants has them every Wednesday night on special. I prefer them braised in a tomato based sauce rather than brown.

They even have them nightly at a nearby fast food place but I've yet to try them since I am in love with their gyros.

I think many people think they don't like lamb because they've been served mutton -- or over-cooked or overly 'ripe' lamb. I cook a leg with red wine, salt and rosemary or with a rub of dry mustard and vinegar. Rare, please. We often have lamb chops, grilled, with just salt.

I LOVE lamb shanks.

I prefer to braise them, cooking them at a lower temp than a leg of lamb (I like my leg medium rare, shanks l like more to a near falling off bone texture as there is more collagen in that cut.)

These recipes are from my food blog, which is a lot easier for me than copy/paste when it comes to copying onto this site.

Lamb shank, leek and rosemary - I served with a side of bok choy, but any good veggie side is fine.

Moroccan lamb shanks - this one was awesome.

Lamb shank in the slow cooker.

My favorite of the above was the Moroccan, but, frankly, I loved all three preps.

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I agree with Georgysmom -- lamb chops are wonderful. I may cook shoulder chops longer than loin chops -- these latter are best rare, much more leeway on the less pricy shoulder chops, where medium is great, too. (I don't tend to buy the loin chops, due to price.)

Lamb steaks are cuts from the leg (instead of a whole leg of lamb -- I love these medium rare (pink). They (and the chops) are great on the grill. (Just a little salt, some ground pepper and maybe garlic powder is plenty.)

Rack of lamb: for me, rare.

Back in March, I ordered and picked up a whole lamb from my local grass-fed farmer. Awesome! Most of it is still in my freezer, waiting on me.

Thanks to all who gave suggestions/recipes. Now all I have to do is find some shanks.

Osso buco would be great. I've made that with pork, and loved it.

This is my recipe for osso buco using a pork hock, just do a lamb shank or two instead. Sorry my lemon rind skills for the gremolata were marginal back when I wrote this up, I now have the proper gadget... (This is in a slow cooker.)

Osso buco ...

I had never had them so my neighbor cooked some for me last year. I think she had gotten the recipe when she lived in Dubai. She baked them with cumin and red pepper. They were good. I didn't expect them to be.

I love lamb Korma although have never made it.

Aldi sometimes has lamb shanks when you don't expect them to.

If you have an international grocery, or a halal (muslim variation of kosher) grocery, near by they will likely have them.

What I was speaking of is not chops or rack of lamb. They are like baby back ribs only lamb.

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