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Lamb Shank? Howto?

DMWDMW Posts: 7,263
Just picked these up. Have never done before, looking for ideas and opinions.
My Facebook Place where I document my cooking
Morgantown, PA

XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid

Comments

  • Little StevenLittle Steven Posts: 27,408
    edited September 2013

    I've got some for tomorrow. You don't need the tagine, a dutch oven will work great. This was my first attempt in the tagine. Go about half the cooking liquid you think is right and check after an hour or so.

    Shanks rubbed with garlic, olive oil, sea salt, pepper, parsley and rosemary blended
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    Gettin a little crowded in my little patch o paridise
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    Some mirepoix gettin all shoogily
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    some stuff to keep the lamb out of the braise. Braise is chicken stock red, wine and some Warre's 1985 port.
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    The little beauties in the tajine
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    Lamb was amazing!
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    Edit: Here's another one. I liked the Irish ale better than the port/stock/wine combo. Still had too much liquid but I'm gonna fix that tomorrow.

    Lamb rubbed with blended rosemary, roasted garlic, thyme, parsley, olive oil and lemon zest
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    Seared in the tajine base

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    Grilled the seared ones while searing the rest

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    Started some mirepoix with parsnips for sweetness

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    Got it caramelised

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    Added some tomato paste and cooked down for more sweet


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    Put in a pint of Kilkenny Irish ale and some chicken stock

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    Put in shallots, white turnip, carrots, parsnips, white and red onion

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    Stuffed the shanks in, covered and cooked at 250* for three hours

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    Some herbs and lemon zest

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    Made roasted garlic and rosemary mashed potatoes but Gary upstaged me so I took the white turnip, parsnips, some of the onions, shallots and whipped them in to the potatoes with whipping cream


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    Steve 

    Caledon, ON

     

  • DMWDMW Posts: 7,263
    @Little Steven thanks, how long do you grill them before the braise? Also, how do you check for doneness on these?
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • You are only browning them. Just till you get a nice dark caramelisation, or Maillard reaction (that was for Nola). The darker the colour the sweeter it will be.

    Steve 

    Caledon, ON

     

  • Sorry I didn't answer the doneness question. You can just look at the pullback on the bone or stick a fork in one and twist. They are pretty tender when done. You don't want them falling apart but very tender. I've used Stephen Raichland's olive wood for smoke each time too.

    Steve 

    Caledon, ON

     

  • Wow Little Steven, that's an impressive cook with an excellent presentation. Nicely done. =D>
    PROUD MEMBER OF THE WHO DAT NATION!
  • @Que n Brew,

    Thanks, they are about my favourite meal. Really looking forward to tomorrow.          

    Steve 

    Caledon, ON

     

  • Nicely done. Beautiful cook.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • DMWDMW Posts: 7,263
    @Little Steven I'll be doing mine tomorrow as well, will let you know how it goes. Thanks for the advice!
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • You may want to increase the heat to 280-300* As I remember I think I was 4 hours or so at 250*. It's a moist cook so you won't gain anything at lower temps.

    Steve 

    Caledon, ON

     

  • CanuggheadCanugghead Posts: 4,783
    I knew LS the LS guru would chime in ^:)^
    canuckland
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