Three step smoked lamb neck roast and shanks with root veggies over grits

Sea2Ski

Cooked up a lamb neck roast and some shanks.
Started by putting the lamb on the egg for some cherry smoke. 


 1.5 hours later, I pulled them off to start the braise. 


In a Dutch oven, dumped in half of all the ingredients of the veggies shown below (the white one was turnip).
From the fat rendered from the trimmings of the neck, I sautéed the veggies.  



Then I dumped in the garlic for about one minute then a can of tomato paste and let that caramelize. After that, a heavy splash of wine, a few shakes of Worchestershire sauce, red wine vinegar and some chicken stock. Finally I added the meat and any remaining drippings. 


After about 2 hours, I pulled the meat out of the Dutch oven and put it back on the egg to set the sauce on the meat for about 10 mins. 


Served on a bed of plain grits


After 2 shanks it was time for thirds. The neck meat was off the charts.


I have ave to say that I can no longer order lamb in any form when out to dinner anymore.

smokingal

Yep.  Smoked and braised lamb necks and shanks are where it's at.  Nice job.

johnmitchell

Fantastic cook and pics... Love lamb..

Mattman3969

Killing it right there

bangor307

Wow that looks delicious!

saluki2007

Holy lamb!  I would love to try that.  I've only ever had rack of lamb and I enjoy that.