preparing lamb shanks - need urgent help!

[hatwoman]

does anyone know what "trimming" a lamb shank entails? the things are covered in a thick layer of fat, held together by a membrane, if I cut it off they'll fall apart. but recipe says to trim - have no idea what that means really. been googling, been on the phone to my mum, but still not enlightened. want to get them in the oven as asap!

Trimming usually means to clean up the bone and trim off any excess fat. At least, this is what I would do for a rib or a lamb rack. I don't know how this applies to lamb shanks though. But if you are slow cooking the shanks I really think it won't matter, and I'm not sure why the instructions is even there. I've never "trimmed" lamb shanks.

Sorry if this is not much help. I think I'm just as as you.

thanks both. I compromised in the end and cut about half of it off - I reckon that exposed a nice bit of meat to brown in the frying pan, but left enough fat to make it tasty and tender in the oven. I also realised it doesn't really matter if they fall apart - they're enormous and I certainly couldn't eat a whole one - so if some meat falls off the bone into the juice/gravy it can become second helpings for those with a larger appetite. it smells lovely - just have to hope the meat's right.