Lamb Shank...any suggestions

FrankC

OK, so I've given myself a break from work, and am off until Friday. I'm doing porterhouse's tonight, and BB ribs on Sunday.

Has anyone done lamb shanks? I was perusing the meat market yesterday, and saw them on sale....I came up with this recipe...anyone ever try it?

http://www.recipezaar.com/Pacific-Rim-Smoked-Lamb-Shanks-249338

I want to cook my way out of a rut and try some new things this week....I'm also thinking pork chops as well as some other stuff that I've yet to try on the egg.

All help is appreciated!

fc

Clay Q

Recipe looks good!
Lamb shanks are often braised. The foiling stage will do the trick tenderizing I should think.
The Asian style recipe got my interest, thanks for bringing it to my attention. I'm always on the lookout for new cooks myself.
Good luck and have fun!

TomM24

I did a Dinosaur BBQ lamb shank and it didn't quite work out. Your recipe choice sounds good I say go for it.

Our first dog developed food alergies so they put her on a lamb and rice kibble. I used to cook a lamb shank for her every night to add to the kibble. They were way cheaper back then. Turned out she was only alergic to poultry so we switched to ground beef.

I love lamb but my wife has lost her taste for it.

Florida Grillin Girl

You could try roasting them in a dutch oven in the egg with the lid off to get some smoke flavor.

I checked out some recipes on Foodnetwork.com and there are quite a few that sound great. Bobby Flay has one with roasted tomatoes and toasted orzo. I tried to copy and paste it here for you but it didn't work - sorry.

Good luck.

Faith
Tampa, FL

CPB

My favorite braised recipe

http://noblerecipes.files.wordpress.com/2006/12/1-lambshankstrala-hw-1.pdf

egret

This looks like it :

http://www.foodnetwork.com/recipes/bobby-flay/oven-roasted-lamb-shanks-with-roasted-tomatoes-and-toasted-orzo-recipe4/index.html

FrankC

Thanks for the Bobby Flay recipe...looks good, but I think I'm going to stay with the aisian recipe. I'm going to give it a go on Tuesday.

fc

Unknown

These tend to be fatty and tough (but good!) Slow cooking is how we do them, if we are lucky enough to have them. If you can pot roast them (dutch oven) that would work.

Desert Oasis Woman

Yeah, mine were tough, too--tried to rush them in 1 hour...but flavor great--cumin/olive oil rub over celery with preserved lemons...