Barbecued Lamb Shank

Today was dry run day. Earlier in the day I tested out the Cowboy Rib-eye recipe to see if I wanted to make it for my Dad’s birthday next weekend. It was a resounding success. For supper I wanted to try some Barbecued Lamb Shanks from Big Bob Gibson’s BBQ Cookbook, before making them for guests. I was so full from the Cowboy Rib-eye I pushed supper back from 5:30 to 7:30. I also made some interesting Garlic Mashed Potatoes, from the Cook’s Country TV show. I was trying them out on my wife and I, to see if they would be the potatoes I’d make for this Thanksgiving. They were interesting in that you don’t boil the potatoes in water, like typical mashed potatoes. Instead they are cooked in a concentrated solution of garlic & butter. I’ll let the pictures tell the rest of the story, other than to describe the end results.

This was a bit of a mixed bag. The lamb was perfectly cooked, had a great tasting bark and tasted wonderful from the oak chunks I used. But parts of it were very, very tender and moist and other parts were quite chewy. I double checked the temps with an instant read thermometer and it was cooked perfectly. the only way I’ve made lamb shanks is to braise them. I must admit this was the first recipe I’ve seen for low and slow. The mashed potatoes were a big success and they are now on the menu for Turkey Day.

The spice paste used: Ginger, thyme, rosemary, garlic powder, oregano, paprika, salt & pepper, soy sauce,EVOO & Dijon mustard.

I used an immersion blender for the spice paste: Easier to set up and easier to clean up afterwards.

The lamb shanks get trimmed of fat & silverskin before receiving the spice paste.

The lamb shanks have been brushed with the spice rub & will go into a ziplock bag & spend the next 12 hours in the fridge.

The lamb shanks get removed from the fridge 30 minutes before they are to go on the Egg. I've inserted a temperture probe into one of them for my Maverick ET-732. I'll monitor the temps from the kitchen while I work on the Garlic Potatoes.

The lambs shanks are on the Egg which has been set up for indirect grilling with the plate setter installed legs up. There is a drip pan on the plate setter & I am using the s/s grill grate. The temps have been stabilized at 250 degrees & I am using oak chunks per the recipe. The shanks will spend the next 75 minutes on the Egg.

The garlic potatoes use 2 pounds of Russet potatoes, cut into 1/2" chunks, sugar, unsalted butter, half & half, salt, minced garlic & water.

The butter had been melted & the garlic & sugar have been added. The garlic will cook down, deepen in color and have a more concentrated flavor.

The potatoes have been cut up into the 1/2" chunks & are being rinsed with cold water.

The garlic has deepened in color & is beginning to clump together. It is time to add the water & half & half to stop the garlic from cooking any further. 

This is where this recipe is different than most other mashed potato recipes. Instead of boiling the potatoes fully submerged in water, they are partially submerged in the garlic/butter solution. It is almost like they are being braised. They are simmered for 25-30 minutes & get stirred every 5 minutes or so to help coat them with the butter/garlic.

The lamb shanks have reached 130 internal & it is time to pull them. They will go to the Kitchen for a 15 minute rest where they will reach 135 degrees. I purposely took these a little higher in temperature to help tenderize them.

The potatoes are cooked. Some more butter & half  & half are added to the pan & the potatoes are mashed & are ready to eat. 

Besides the Garlic Mashed Potatoes the Lamb Shanks were served with some mixed veggies.

Jim