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lamb shank update

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Austin Egghead
Austin Egghead Posts: 3,966
edited November -1 in EggHead Forum
Rubbed meat liberally with olive oil and New Zealand Lamb Rub. Let sit at RT for 30 minutes.
Egg at 350 and browned all sides. (about 15 minutes)
Reduced temp on egg to 285-300 put shank in pie plate and cooked for 2 hrs.
At the end of 2 hr. wrapped leg and juices in foil and cooked for another 45 minutes (about).
Pulled the shank when temp registered 154.

Tasted good. Hubby requested this cook again.

The next time, I think I will add 1 C red wine, garlic cloves, rosemary, and whole onion at the end of 2nd hour.

Herbs in the New Zealand Lamb Rub: spearament, lemon peel, salt, fructose, sesame seed, black pepper, basil and other spices

Shank at end 2 hours
5531082242_3c6e75e3f0.jpg
Large, small and mini now Egging in Rowlett Tx
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Comments

  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Looks great, Joan.

    I put 2 shanks in the freezer for a future cook. I have been wanting to cook shanks ever since we returned from Greece in early November, where I had two fantastic shank dinners at local restaurants!
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  • Hoss
    Hoss Posts: 14,600
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    Looks like a Lollipop! :) YUM!
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  • Hoss
    Hoss Posts: 14,600
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    2.....Are you plannin a "Me ONLY" cook?! :laugh: You need at LEAST a dozen. ;)
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  • Vincent Chase
    Vincent Chase Posts: 149
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    That seriously looks great! Nice work!
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Great looking meal. luv lamb. Here is a marinade that I like. Also, I sometimes add some zaatar, mediterrean easoning, to this marinade and also sprinkle over the lamb before cooking.

    Marinade, Lamb, Richard Fl


    INGREDIENTS:
    1 Cup Italian Salad Dressing
    4-6 Cloves Garlic, Whole
    1/3 Cup Sweet or Red Onion, Diced
    1/3 Cup Rosemary, Fresh Leaves
    1 Tbs Black Pepper, Fresh Ground
    1 Pinch Sea Salt
    1/4 Cup Balsamic Vinegar
    1 Lemon, Juice From
    Fresh Mint leaves, ( Optional )
    1/4 Cup Soy Sauce, ( Optional )




    Preparation:
    1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
    2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
    3 Soy sauce may be added for optional flavor.,
    4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
    5 Save the rosemary twigs for smoke!


    Recipe Type
    Marinade

    Recipe Source
    Author: Richard Howe

    Source: BGE Forum, Richard Fl, 2001/05/25
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  • LDD
    LDD Posts: 1,225
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    that looks great. nice job... agreed it does look like a lollipop
    context is important :)
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
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    Very nice!
    Looks tender and tasty ;)
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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    Thanks everyone. :cheer:
    Yes it does look like a lollipop (albeit a lot tastier). The bone was “frenched” which allowed the meat to ride up the bone during cooking.
    It wasn’t an “only me cook” both of us got our fair share and I didn’t want to waste the others on an experiment.
    Thanks for the marinade recipe Richard, I will use it on the next bunch I cook (yes I said bunch Hoss).
    Large, small and mini now Egging in Rowlett Tx
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Joan,
    Can you share a technique (or You Tube link) for Frenching the shank?
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  • Mr Holloway
    Mr Holloway Posts: 2,034
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    Looks very tasty
    And it comes with it's own handle :laugh:

    Shane
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  • Little Steven
    Little Steven Posts: 28,817
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    Joan,

    It looks like it came out very well. I'll post pics of mine on the weekend.

    Steve

    Steve 

    Caledon, ON

     

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  • BobS
    BobS Posts: 2,485
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    Nice cook!

    It is hard to beat a nice lamb shank. It is also hard to stay away from braizing in some forrm or another. B)

    I may have to try frenching next time.
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  • Little Steven
    Little Steven Posts: 28,817
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    Bob,

    I bought six last weekend am trying two low and slow and tajine the rest. I agree on the braise because it adds so many flavours that a straight cook wouldn't.

    Steve

    Steve 

    Caledon, ON

     

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  • BobS
    BobS Posts: 2,485
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    Little Steven wrote:
    Bob,

    I bought six last weekend am trying two low and slow and tajine the rest. I agree on the braise because it adds so many flavours that a straight cook wouldn't.

    Steve

    Steve,

    I will be interested in the lo-n-slo results.

    Beside the cool toy factor, is a tangine really worth it? For me it is just a fancy braizing tool and I have doubts I could tell the difference.
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  • Little Steven
    Little Steven Posts: 28,817
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    Bob,

    The jury is still out on the tajine. I received it as a gift and have tried several cooks. My normal braise would be in an ECDO with the lid off or partly on. Each time I have done the tajine I have ended up with more liquid than I would have expected. The lamb shanks were excellent and thoroughly flavoured with the braise ingredients. I think there is something there but still need to nail it down. There may be an element of pressure cooking in there. I will certainly post pics on Saturday.
    Here is the way I did the last ones
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=730467&catid=1

    Steve

    Steve 

    Caledon, ON

     

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  • BobS
    BobS Posts: 2,485
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    Steve, I remember that post. It looked great.

    Gifts are always good. I think I will wait to see if I get one.
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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    Actually the butcher offered to french them and I never turn down a butcher's offer. Here is a your tube link: http://www.youtube.com/watch?v=hD0UCd-IeZY.
    The background noise, oops I think they call that music, will drive you crazy.
    Make sure your knife is nice and sharp.
    I found a recipe by Ann Bruell (sp?) at the Food Network, it is a braising method and should adapt well to egg cooking. I might try to combine my method and hers on the next cook.
    Large, small and mini now Egging in Rowlett Tx
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Thanks, Joan !
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  • Hoss
    Hoss Posts: 14,600
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    A.E. That comment was meant for Misippi Egger,you must be viewing in flat.If you knew Clark,you would know that two little lambshanks would only TEASE him! :laugh: :)
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