Lamb Shanks?

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Hello All
Has anyone done lamb shanks?
Lots of leg of lamb recipes around but, what about other cuts? I would think shanks, lamb breast riblets, and rack of lamb would be a natural for WSM.
Any recipes?
Any tips on these cuts? Would you use water in the pan for, rack of lamb, or the breast, or do them as you would a beef prime rib roast with an empty water pan?

2nice
 
Most of the Lamb Shank recipes I have ever seen or tried call for liquid such as wine, beef stock, onions etc to create a sauce and keep the meat tender & juicy. I've never even heard of grilling shanks.

What the heck, go for it...if they don't turn out tender, just finish them off in the oven or on the stovetop in a pot...or just throw them in a crockpot with some other ingredients for sauce. They should still have an excellent smokey flavor.

Most shank recipes call for the shanks to be floured and browned before starting the sauce. maybe grilling/smoking them for a while first would serve the same purpose, plus add the smoke flavor which should be great!
 
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