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<p>There’s nothing quite like a tough cut of meat melted slowly over hours into a tender, delicious delicacy. And tough cuts are certainly not for the impatient—it takes a loooonng time to turn <a href="/guides-tools/decoding-tough-and-tender-cuts">a hardworking muscle</a> into something soft, tender, and succulent. But this hearty, flavor-packed lamb shank is well worth the wait. And it doesn’t have to take a lot of effort either. With traditional methods, you’d have to keep your oven on and your eyes peeled at all times, but with <a href="https://www.chefsteps.com/joule">Joule Turbo</a>, turning tough cuts tender is remarkably simple. Just choose the time and temperature that’ll yield the results you desire, stick that meat in a pot with water, and walk away. Twenty-four hours later, you’ll have a perfectly cooked lamb shank, no matter what perfectly cooked means to you: steaky and tender, fall-off-the-bone soft, or something in between.</p>