On to the Meat Porn. Below you will find a picture of some Anderson Ranch Lamb shanks that are cut at 1" intervals from the hoof side of the lamb hind shank. I actually cut these myself from the hind shank for a customer who wants a shorter shank to braise, thereby serving me up with a weekly stock of these tasty morsels of goodness!
I will take these little lamb morsels and toss them with a little EVOO, kosher salt, freshly ground black pepper, fresh rosemary, fresh thyme, and fresh sage. I'll then put them in a shallow baking pan and put in the oven at 425° F. About 10-15 minutes later the tasty morsels will yield up a bit or two of flesh, but most importantly, inside the shank bone will be bone marrow heaven! Typically I will just suck the marrow out of the bone, but I suppose you can use some fancy marrow fork...
If you care to know a little bit about Dr. Hesby, check out the link below to the Memorial Atrium at Texas A&M and check out the other links below for more tasty info!
Howard Hesby Memorial Student Atrium
Anderson Ranch Lamb - Fresh Oregon Lamb
American Lamb Board