NorCal Smoker
Member
I have been wanting to cook lamb shanks for quite a while. So I decided to give it a go. Surfed the internet and youtube and decided how I wanted to cook them. Ended up cooking them very close to how Malcom Reed cooks short ribs, just a few slight changes.
First, put 4 shanks on the MAK on smoke for 2 hours:
While the shanks were smoking, I made the braising liquid: onions, celery, carrots, garlic; thyme, rosemary, wine, chicken stock, beef stock, water, and I am sure I am forgetting something that I added:
Heated up with the lamb shanks in the smoker. After two hours of smoke, this is what it looked like:
Put two lamb shanks in each foil pan:
Almost done:
All plated up with mash potatoes and reduced sauce and veggies:
Like the short ribs, this was extremely good!
Thanks for looking.
First, put 4 shanks on the MAK on smoke for 2 hours:
While the shanks were smoking, I made the braising liquid: onions, celery, carrots, garlic; thyme, rosemary, wine, chicken stock, beef stock, water, and I am sure I am forgetting something that I added:
Heated up with the lamb shanks in the smoker. After two hours of smoke, this is what it looked like:
Put two lamb shanks in each foil pan:
Almost done:
All plated up with mash potatoes and reduced sauce and veggies:
Like the short ribs, this was extremely good!
Thanks for looking.
