Dinosaur Braised Lamb Shanks

TomM24

This is my first Dinosaur dissappointment. I am a huge Egghead but still not sure about braised dishes on the Egg. Cooking for one tonight so only two shanks they were cryowrapped tight in opaque film not a big fan of buying meat I can't see. I looked all aroound for a small CI Dutch Oven but couldn't find one so I used thiss Cuisenartpan.Cooking Indirtct with the placesetter
One hour in looking good.
Another hour and they should be done
I should have used my thermopen more time would have been better. I useds some old rosemary branches for smoke. Wow did it smell good. It just needed more time and for my taste more acid, next time I'll add mustard.

TomM24

Who knows how I did that post so good night

Little Steven

Tom,

Lamb shanks is my favourite dish. You really need a decent dutch oven to do them on the EGG. Sear then put the dutch oven on with your aromatics and stock.

Steve

lowercasebill

i saw those lamb shanks at wegmans on sunday had no idea what to do with them so i passed , maybe try this weekend, pinot noir mustard and rosemary??? beef stock? demi glaze?

lowercasebill

what kind of stock?

Firetruck

That really looks good but I have to say I've tried lamb 2 times and just about could not swallow it. It was awful. This may be a silly question to ask here, but is it that much better on the egg? The only way I've had it done was marinated and grilled on a gasser and roasted in an oven.

Little Steven

bill,

I like lamb stock but you can use chicken. I like putting in a can of chopped tomatoes too.

Steve

Richard Fl

I like to have the butcher cut the shanks into 2 inch pieces and this allows the marrow to get out and add to the flavor of the liquid. This recipe of J Appledogs should adapt to the BGE very easily.

Lamb, ShankS, Stew

Fishlessman, here's our favorite lamb stew recipe. I pick up lamb shanks whenever I see them on sale.


INGREDIENTS:
6 Tbs Peanut or vegetable oil
8 lamb shanks
2 onions
4 cloves of garlic
Sprinkling of salt
1 Tbs turmeric
1 tsp ground ginger
1 dried red chili pepper, crumbled, or 1/4 tsp dried red-pepper flakes
2 tsp Cinnamon
1/4 tsp Freshly grated nutmeg
Black pepper
3 Tbs Honey
1 Tbs Soy sauce
3 Tbs Marsala wine
6 Tbs Red lentils




Procedure:
1 Put 3 Tbsp of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks--in batches--in the pan and then remove to a roasting pan or whatever else you've got at hand to sit them in.
2 Peel the onions and garlic and process in a food processor or chop them finely by hand. Add the remaining oil to the pan and fry the onion-garlic mush until soft, sprinkling salt over to stop it from sticking.
3 Stir in the turmeric, ground ginger, chili, cinnamon and nutmeg and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Marsala. Put the shanks back in the pan, add cold water almost to cover, bring to the boil and then put a lid on the pan, lower the heat and simmer very gently for 1-1 1/2 hours, or until the meat is tender. Add the red lentils and cook for about 20 minutes longer without the lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly. Check for seasoning.
4 Toast the nuts by heating them for a few minutes in a dry frying pan and sprinkle onto the lamb as you serve it. This aromatic, sauce-rich stew can be served with plain rice or a bowl of butter-mashed potatoes, half potatoes and half parsnips, well-seasoned and spiced with mace.
5 To serve: Tbsp of chopped pistachios, chopped blanched almonds or a mixture of both.


Servings: 6

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, J Appledog, 2006/12/29

lowercasebill

lamb is a differnt kind of meat. if you are not sure do lamb chops with salt and pepper. we like bone in leg of lamb rubbed with a blender mixed concoction of olive oil salt pepper garlic and rosemary. many pics tp follow than i have to turn in . e mail me tomorrow if you need more info

Beanie-Bean

Using rosemary twigs for smoke was a great idea...I've got a nice rosemay bush growing in the back, and I'll break off some of that wood to use for smoking later. Sorry to hear that the dish wasn't quite what you expected.

Pyro

Tom,

You are right, the shanks did need more time. Here is the recipe from Jamison Farms (considered among the finest lamb suppliers in the US):

Lamb Shanks for Two

Lamb shanks are the most tender and flavorful of all the lamb stew cuts. They are perfect as a party dish or as a simple dish for two.

1/4 cup olive oil
1/2 cup chopped onion
2 lamb shanks
1 can (28 ounces) whole Italian tomatoes, undrained
28 ounces water
1 teaspoon crushed dried thyme
1 teaspoon crushed dried basil
1 teaspoon ground ginger
Salt and freshly ground black pepper, to taste
Heat the oven to 325 degrees.

Heat the olive oil in a saute pan and brown the onion. Add the lamb shanks and brown them on all sides. Add the tomatoes. Add water halfway up the sides of the tomato can, swirl to pick up leftover tomato and juice, then add water to fill the can. Add it to the saute pan along with the thyme, basil, ginger, salt and pepper.

Bring the pan contents to a boil, then cover and simmer for about 2 1/2 hours, until the lamb is tender.

Makes 2 servings.