• Smoked & Braised Lamb Shank... (pr0n heavy)

Phrasty · Jul 29, 2011

Riiight, So I've been wanting to do this for a while! Finally got the chance! It was beyond good! And it all started yesterday... Kinda like this... :becky:

First we started out with a pretty nice New Zealand lamb shank:

Took the usual suspects and beat em up in a mortar & pestle. Rosemary, garlic, scotchie, kosher salt & a bit of my beef rub.

Rubbed the meat & left it in the fridge overnight:

Plopped it on the smoker tonight with almond wood for smoke:

Got out some herbs & veggies::wink::wink::wink:

Cut those farkers up:

Added a little red wine, salt, pepper & half beef stock/half chicken stock:

Placed lamb on veggies when IT temp hit 160˚, covered tightly with foil and placed over the corner of the fire for another 45 mins:

Added a TB of Gravy mix to thicken it up a bit... (Don't knock it til 2 try it) :thumb: and placed back over the fire for another 10 mins to thicken up a bit:

...and this is what I ended up with:

Plated:

Devoured!

I think I'm full for the next 2 days Guys!!! But OH MY it was good! Definitely writing this one down in the book!! :wink:

Thanks for looking!!! :thumb:

Cheers.

padawan · Jul 29, 2011

Thats awesome I like that type of meal

Very nice photo's

Gore · Jul 29, 2011

Absolutely fantastic! Another one on my list!

Murray in N.Z. · Jul 29, 2011

So thats where al the good N.Z lamb shanks go. They used to be as cheap as chips but now that they have been shared with the world we have to fight for them with everyone.

Phrasty dude... how much a pound/kg did you pay for it?

Muzza.

Phubar · Jul 29, 2011

Yummmm boy!!!
They sell the N.Z. lambs over here as well.
Quite pricey though...

cameraman · Jul 29, 2011

Let me know when the book comes out. I'll buy it!

Gore · Jul 29, 2011

^^^ :thumb:

Murray in N.Z. · Jul 29, 2011

Man.. just had another drool session.. that is a rear leg shank as well.. No wonder it is so darned meaty.. They are even harder to find, in fact they is rare as unicorns wee over here.
And yes that gravy mix sure is tops for a sauce, we got Bisto instant gravy over here but it is made locally and is not as nice as the British stuff.

deguerre · Jul 29, 2011

What?!? It's all gone?!? Waaaaaaaaaaahhhhhhhhhh!!!!!!!!!!!!

:clap2::clap2::clap2:

bluetang · Jul 29, 2011

Yessir!:clap2: That had to be GOOD!

HeSmellsLikeSmoke · Jul 29, 2011

I've been wanting to smoke a lamb shank. Now I NEED to smoke one just like that. Great post. Thanks for sharing.

BigButzBBQ · Jul 29, 2011

Spectacular looking cook! :hungry:
I'd destroy that in a heart beat! :thumb:

Fatback Joe · Jul 29, 2011

Outstanding!

TWQQ · Jul 29, 2011

Lookin' good, my brehren!

Smokeadelic · Jul 29, 2011

That is a thing of beauty! Thanks for sharing.

bigabyte · Jul 29, 2011

Dang that looks good!:hungry:

Smokin Ribs · Jul 29, 2011

Wow that looks fantastic. My brother-in-law just gave me two lamb shanks from when he butchered and i had no idea on how i wanted to prepare them. NOW i do. Thanks again for an awesome pRon post

Redhot · Jul 29, 2011

Me and Guerry have GOT to try that! I love your veggies too...I see that you used rosemary and thyme, what other herbs did you use? And what is that green, short pepper looking thingy?

Phrasty · Jul 29, 2011

Murray in N.Z. said:
So thats where al the good N.Z lamb shanks go. They used to be as cheap as chips but now that they have been shared with the world we have to fight for them with everyone.

Phrasty dude... how much a pound/kg did you pay for it?

Muzza.

Thanks Murray! We get quite a bit of NZ Lamb. It's not all that cheap but it was about $7/lb for this... it was a 3 pack of them so I have 2 more left. :thumb: and it IS rear shanks. Sounds like you're fighting a losing battle. :wink::wink:

deguerre said:
What?!? It's all gone?!? Waaaaaaaaaaahhhhhhhhhh!!!!!!!!!!!!

:clap2::clap2::clap2:

All...........GONE! Was good while it lasted though!! Damn Good actually! :heh::heh:

Redhot said:
Me and Guerry have GOT to try that! I love your veggies too...I see that you used rosemary and thyme, what other herbs did you use? And what is that green, short pepper looking thingy?

Thanks Red! The herbs are mint, rosemary, thyme and thats a scotch bonnet you're asking about. :thumb:

SmokinAussie · Jul 30, 2011

Hi Phrasty..

Dang, I don't know how I missewd this one for a day or two... I must be going nuts!

ANYWAY............

What can I say mate.... that's the best farkin shank I've EVER farkin seen! I'm a bit dodgy about the gravy, but given the rest of it, and you... da man smokin it, I believe you... I BELIEVE!!!!!!!!!

Congrats and KEEP ON SMOKIN THAT LAMB!

Cheers!

Bill

• Smoked & Braised Lamb Shank... (pr0n heavy)

Babbling Farker

Full Fledged Farker

Phizzy

Knows what a fatty is.

somebody shut me the fark up.

Babbling Farker

Phizzy

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somebody shut me the fark up.

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somebody shut me the fark up.

is Blowin Smoke!

Babbling Farker

TWQQ

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Knows what a fatty is.

somebody shut me the fark up.

is one Smokin' Farker

is Blowin Smoke!

Babbling Farker

somebody shut me the fark up.

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