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Lamb, it's Greek to me !

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keepervodeflame
keepervodeflame Posts: 353
in EggHead Forum
We got a new Whole Foods in town. They had some nice lamb shanks, and I thought I would try them on the Egg. Got a  Greek recipe off a website called Kalofagas (great Greek food site). Braised Lamb shanks and beans. Used an enameled Lodge brasier uncovered 2 and a half hours at 350.  Amazing
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Looks great! Reminds me that I have some shanks in the freezer that I need to cook. I'll need to check out that site.
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Thats looks great... Funny last week on the forum I read about that site and was blown away with the recipe's. I ordered a CI dutch oven which I received yesterday. I am planning to do the slow roasted leg of lamb this weekend. Your lamb looks awesome ..Congratulations..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • keepervodeflame
    keepervodeflame Posts: 353
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    If it is the slow roast lamb on that web site, I have cooked it and  it is amazing. The recipes all use a covered duchy In the Egg, which is already covered, I only use the bottom half of my lodge brasier and cook it uncovered. Comes out great. Just flip sides up in the middle of the cook. Good luck. 
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