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Lamb Shanks, Comfort in a D.O. (pic hvy)

Little ChefLittle Chef Posts: 4,725
edited 3:16AM in EggHead Forum
Since we have so many 'foodies' on this forum, I think many of you can relate when I say that sometimes, we spontaneously buy simply because 'it looked too good to pass up'! :whistle: Well, this happened to me a couple days ago with some gorgeous lamb shanks that just kind of jumped into my shopping cart... :blush:

So here we go...

Mirapoixinity (yeah, I made that up...mirapoix plus green peppers and my last clove of Maineggs garlic :( ) beef broth, Sazon, Olive oil, Tomato Sauce and the shanks seasoned and ready to go.

Egg ready to go at about 375* or so....
Dutch oven directly on the coals, preheated, a bit of EVOO and making the shanks happy.

Shanks set aside...
Veggies sauteed, garlic added at the last minute...

Burgundy wine reducing with the veggies and fresh thyme.

Added the tomato sauce, Sazon, Beef broth...letting it reduce a bit.

Everybody in the pool getting happy. Brought it back to the boil before adding the plate setter and green feet for the simmer.

Almost ready! Simmered about 2.5 hours

Dinner time!
Served with Saffron rice and home made Pink beans, cuban flavored. Comfort food for sure.
PS...The hubby didn't really believe me when I said the shanks 'jumped' into the shopping cart... :blush:

Thanks for looking!


  • Than looks awesome LC. What's Sazon?
  • That is "fall off the bone" goodness B)

    Thanks for sharing LC
  • SmokeyPittSmokeyPitt Posts: 9,862
    All I can say is your husband is a lucky man. That looks absolutely amazing. Seriously, I'm staring at the pictures and drooling on my keyboard.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • MaineggMainegg Posts: 7,787
    As always LC top shelf cooking there ;) and don't worry about garlic... Neil planted 325 cloves so we will have tons next year.. about 9 diff kinds so can't wait to try them all. And I think Tim has you all figured out no problem ;)
  • fire eggerfire egger Posts: 1,124
    Well thank goodness they got in the cart, that looks fantastic!!! :)
  • Yummie!!

    their cousins jumped into my cart a few weeks ago -- they just might well meet the same fate :evil:
  • "Sparky""Sparky" Posts: 6,024
    Looks great Michelle :woohoo: I'm gonna have to put that on my list :)
  • AZRPAZRP Posts: 10,116
    That looks incredible Michelle! I've never even seen lamb shanks in the store. -RP
  • that is comfort food at its best.. and you tell B.T. that i can attest to stuff jumping into the shopping cart. it happens to me every time i go to the liquor store B)
  • fishlessmanfishlessman Posts: 23,020
    i love braised lamb, good messy eats. i have a hard time finding the shanks up here, last time used oxtail, short ribs, and lamb ribs, you cant screw up that sauce :laugh: looks real good, makes a great st pats day cook :)
  • Little ChefLittle Chef Posts: 4,725
    Smokin': I'd not heard of Sazon either when I lived in New England. I was introduced to it when I moved to Florida. It's a blend of seasonings (garlic, onion, etc...) ground up really fine. It also contains Annato, which gives a unique orangy/yellow color to the food. It's a very common ingredient especially in latin/cuban flavors. The one I like best is made by Goya. I'd be surprised if it's not in your markets up there by now. ( also contains MSG :blush: :whistle: But it really adds excellent flavor and color. )
  • fishlessmanfishlessman Posts: 23,020
    we get it up here now, big hispanic croud, whole isle of goya products. sazon in the nice little packets, even saffron and its really inexpensive, probably not as good as you can find but for the price is great
  • That looks amazing! I wish lamb shanks jumped into my shopping cart like that.... ;)
  • FlaPoolmanFlaPoolman Posts: 11,675
    Very nice LC but you should have posted this before the wife started the short ribs in the crock pot :whistle: :laugh: I'll bet that recipe would have been good with the ribs
  • Michelle,

    I don't even need to go to the store. Two packages fell out of the freezer when I opened it just now. May try the tajine again. Excellent!



    Caledon, ON


  • please put me on the garlic list!!
    please, please, please :silly:
  • Looking awesome there LC, I bet the meat fell off the bone. I am looking forward doing up a pot roast like this, Thanks for the help LC.
  • LC, so those 'little' lamb shanks just jumped into your cart, :laugh: .

    At least I fess up to my implulse buys. :P

    Really nice pictiorial, but sure wish I could have a taste!
  • Thanks for posting, Michelle!
    Since returning from Greece, I've had a hankerin' (Hoss' term) for some DO/Egg'd lamb shanks. Twice in Athens, when eating in small, local, out of the way restaurants, I just told the waiter/owner to bring me his best lamb dish. And wonderful lamb shanks were my surprise!
  • Wonderful cook LC

  • Wonderful cook LC

  • Wonderful cook LC

  • Nice dinner on a cold Florida night!! Well, cool anyway!
    It looks delish. The last time I made lamb shanks, I was surprised just how rich and lovely that meat is. Nice sauce too.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • cookn bikercookn biker Posts: 13,407
    Looks comfy cozy to me!! Great post and pictorial LC!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Carolina QCarolina Q Posts: 13,011
    Looks delicious, Darlin'! But what the hell are lamb shanks? :laugh:

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • Man I just finished dinner and looking at this made me hungry again. Good stuff!
    Everyday is Saturday and tomorrow is always Sunday.
  • Dat looks some kinda YUMMY!
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • BeliBeli Posts: 10,751
    Michelle Maravilloso!!!!!!
  • Little ChefLittle Chef Posts: 4,725
    Thanks Frank! It was indeed, fall off the bone. Enjoyable cook, too. :)
  • Little ChefLittle Chef Posts: 4,725
    Keyboards don't like moisture... :laugh: . Thanks for the kind words. ;)
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