Lamb Shanks--Fresh vs. Frozen

I'm determined to make my girlfriend one of my lamb shank recipes, yet here (las cruces, NM) i can only find fresh on occasion, very very seldomly, and the meat markets have frozen lamb shanks.
disregarding the fact that fresh is always better (as i'd rather pick the date for the dinner than let the supermarket dictate it), is there a notable quality difference between frozen lamb shanks and fresh?
thanks for the help!
-parker

Hi Parker!

Maybe I am insensitive, however I would use the frozen lamb shanks with no hesitation whatsoever.

Parker,

If you happen to be in the northern suburbs, Sunset Foods (Northbrook, Lake Forest, Libertyville, and Highland Park) has great, fresh lamb shanks from Chiapetti. They are, IIRC, $6.99/lb. I just made some on New Years Day. I called ahead because I wanted to make sure the butcher had 10 on hand, and he had them all trimmed and ready to go when I got there. They were GREAT. I had a couple of people who weren't lamb lovers, and they were raving about them.

Best,
Al

Al, he's in New Mexico

Oops! Missed that part.

Hey, I thought sheep roam wild all over NM? Just grab one by the side of the road. GWiv can send you some pictures to assist you in butchering your find.

frozen should be fine. Years ago I was at the Paulina Market buying some veal shanks and the butcher said he would get them from the back. They were frozen solid, and he said that all their shanks are frozen, although they may be displayed thawed. If it is good enough for Paulina, it is good enough for me.
Al- I love the sunset shanks too, and they are sometimes on sale for 4.99, so keep an eye on the mailer.
-Will

I took everyone's advice, bought some frozen at the meat market, which i defrosted overnight in the fridge, and they turned out perfectly.
i browned the hell out of them, then braised them in a chilean cab sauv and stock, with some rosemary, and a base of mirepoix and bay leaves, and, once the meat was falling off the bone and the broth was milky with marrow (is there anything better than lifting the bone from the broth to see hollow where once was solid?), i took them out, slathered them in dijon and a gorgonzola paste, and roasted them. (this latter touch was gleaned, i must admit with a little sheepishness, from a man who says "Bam" and whose name is not john madden).
accompanied with a mushroom and thyme risotto.
thanks, all.
i think it went over well with the lady too. of course, in a momentary lapse of reason and/or sobriety, we gave both bones to the dog, who is more akin to a rat, and whose stomach was not quite up to the task. the lady is airing out the couch cushions on her porch as i write this.