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Lamb Shanks ????
edited November -1
Wife had a taste of some lamb shanks in one of our favorite restaurants last nightand loved them. Any of you folks done them on Eggie? I do have a dutch oven that I haven't had time to use yet...is this the time?
Here's some recipes.
Sundown:[p]I take several shanks and marinate them as I would leg of lamb and grill them. A good basic Greek marinate is olive oil, lemon, crushed garlic, oregano, and salt and pepper mixed and poured over the meat. I leave this combination in the refrigerator for a couple of days then grill at 350º or so for a medium (140º) internal. Since the bone presents a problem using a thermometer, this is usually done visually.
Sundown,[p]I just recently had a rack of lamb at a local restaurant. It was coated in olive oil, black pepper, rosemary and a little hot pepper(cayenne, maybe). It was cooked to a nice medium-rare and was delish. I'm gonna try the same thing here at home, and I bet it'd go good on the shanks as well.[p]Kevin
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