Lamb shanks?


 

Timothy F. Lewis

TVWBB 1-Star Olympian
Any ideas for doing some lamb shanks?
Usually I braise them but, I was thinking about smoking a batch.
Just curious if anyone had done any and how?
 
Never did lamb shanks, only had them braised in the Turkish places, but have smoked venison front shoulders. I just gave them a basic rub and cooked to an IT of about 145-150, on lamb shanks those being a tougher cut, I think I'd do the same then foil them for a finishing braise to tender. You can add extra aromatics if you want in the foil. YMMV.
 
I like the fact that there is no mention of the "girdle the tip" technique on the shank! I sometimes do that on the drummette part of wings too, the meat will all pull up to the end and make kind of a "meatsicle", it's fun to do once in a while when you want to impress someone. Not a difficult thing to do but, it can seem time consuming.
Two friends of long standing have a lamb appreciation close to my own, sadly, one is in upstate NY and the other is in NYC and I don't see them enough!
 

 

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