Brased Lamb Shanks in the DO

Ross in Ventura · 02-24-2013, 10:27 AM

Six Lamb Shanks 1-lb+

Browned three at a time in hot olive oil

Browned the Veggies 20-min.

Added the Wine,Tomato past, water,chopped Rosemary, bundle of Thyme,and the Shanks

3-hrs. later looking and smelling good

Served over Giada's Mashed Potatoes that Jackie made with a Caesar Salad

We invited our Friends and Neighbors over for this wonderful meal. I highly recommend it

Recipes:
http://www.foodnetwork.com/recipes/a...ipe/index.html

http://www.foodnetwork.com/recipes/g...ipe/index.html

Thanks for looking

Ross

bluetang · 02-24-2013, 10:58 AM

Brother Ross, Brother Ross, Brother Ross!

Phubar · 02-24-2013, 11:04 AM

Yes please Bossz!

cowgirl · 02-24-2013, 11:58 AM

Oh my gosh Ross... that's the best looking meal I've seen in a long time. I bet the shanks were fall off the bone tender. Once again, I wish I were your neighbor.

Looks fantastic!

Ross in Ventura · 02-24-2013, 01:37 PM

Quote:

Originally Posted by cowgirl

Oh my gosh Ross... that's the best looking meal I've seen in a long time. I bet the shanks were fall off the bone tender. Once again, I wish I were your neighbor.

Looks fantastic!

Thanks Jeanie, those were fall off the bone wonderful

Ross

Titch · 02-24-2013, 01:42 PM

They look great ,nice and meaty as well.

BobM · 02-24-2013, 02:57 PM

That is a great looking cook, nice job!

Sent from my Android phone.

rcbaughn · 02-24-2013, 05:09 PM

Lamb is my favorite meat. Can't get no better than a=the little funkiness in it! Gamier the better! Great looking cook, gotta love the dutch oven.

HeSmellsLikeSmoke · 02-24-2013, 05:38 PM

Yet another home run! Looks like some very lucky and happy guests right there.

buccaneer · 02-24-2013, 06:39 PM

That is another classic down here, great job Ross.
BTW as a matter of interest, that coldnt be sold as lamb here.
It's too old, and would be hogget under our classification system.
I hate it because for some reason the ignorant unwashed have turned their nose up at hogget so it is hard to find.
It is gamier and stronger, and I much prefer it to lamb for many dishes and I just can't source any.
I think you buggers are snaffling it all!

rcbaughn · 02-24-2013, 07:57 PM

Is that meat from an older animal? I read that American lamb has just been bred a lot bigger than Australian for NZ lamb but maybe I'm wrong. I know the American vs. imported lamb I've seen puts the American lamb being way biger in size.

And I agree, I'd give my left pinky toe to be able to get old sheep or mutton here in Alabama. That gaminess is what I love about that meat.

Titch · 02-24-2013, 08:08 PM

Quote:

Originally Posted by rcbaughn

Is that meat from an older animal? I read that American lamb has just been bred a lot bigger than Australian for NZ lamb but maybe I'm wrong. I know the American vs. imported lamb I've seen puts the American lamb being way biger in size.

And I agree, I'd give my left pinky toe to be able to get old sheep or mutton here in Alabama. That gaminess is what I love about that meat.

Bit OT I know,
Leg of two tooth mutton whatever you call it.
Cut out the leg gland,the yellow hard lump.
Bury in dirt next to a campfire wrapped in alfoil.
Go fishing for 8 hours and dinner is ready.

buccaneer · 02-24-2013, 08:53 PM

Quote:

Originally Posted by rcbaughn

Is that meat from an older animal? I read that American lamb has just been bred a lot bigger than Australian for NZ lamb but maybe I'm wrong. I know the American vs. imported lamb I've seen puts the American lamb being way biger in size.

And I agree, I'd give my left pinky toe to be able to get old sheep or mutton here in Alabama. That gaminess is what I love about that meat.

USA class "lamb" to a far older age and commonly grain feed, which we won't do.
Hath
Btw, we have the worlds premium eating and wool sheepies so keep an eye out for it!
Get Ross to cook it for ya!

rcbaughn · 02-24-2013, 09:57 PM

I gotcha man, guess that is where all that extra fat comes in at is in the grain finishing instead of full time grass. And no doubt, Mr. Ross knows how to do it!

caliking · 02-24-2013, 10:04 PM

I'll say this - your cooks inspire me. Way to go!

02-24-2013, 10:27 AM	#1
Ross in Ventura is Blowin Smoke! Join Date: 05-16-08 Location: Ventura, California	Brased Lamb Shanks in the DO Six Lamb Shanks 1-lb+ Browned three at a time in hot olive oil Browned the Veggies 20-min. Added the Wine,Tomato past, water,chopped Rosemary, bundle of Thyme,and the Shanks 3-hrs. later looking and smelling good Served over Giada's Mashed Potatoes that Jackie made with a Caesar Salad We invited our Friends and Neighbors over for this wonderful meal. I highly recommend it Recipes: http://www.foodnetwork.com/recipes/a...ipe/index.html http://www.foodnetwork.com/recipes/g...ipe/index.html Thanks for looking Ross __________________ My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735

02-24-2013, 10:58 AM	#2
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Brother Ross, Brother Ross, Brother Ross! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

02-24-2013, 11:04 AM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Yes please Bossz! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

02-24-2013, 11:58 AM	#4
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Oh my gosh Ross... that's the best looking meal I've seen in a long time. I bet the shanks were fall off the bone tender. Once again, I wish I were your neighbor. Looks fantastic! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

02-24-2013, 01:42 PM	#6
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	They look great ,nice and meaty as well. __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

02-24-2013, 02:57 PM	#7
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Re: Brased Lamb Shanks in the DO That is a great looking cook, nice job! Sent from my Android phone. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

02-24-2013, 05:09 PM	#8
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL	Lamb is my favorite meat. Can't get no better than a=the little funkiness in it! Gamier the better! Great looking cook, gotta love the dutch oven. __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.

02-24-2013, 05:38 PM	#9
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Yet another home run! Looks like some very lucky and happy guests right there. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-24-2013, 06:39 PM	#10
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	That is another classic down here, great job Ross. BTW as a matter of interest, that coldnt be sold as lamb here. It's too old, and would be hogget under our classification system. I hate it because for some reason the ignorant unwashed have turned their nose up at hogget so it is hard to find. It is gamier and stronger, and I much prefer it to lamb for many dishes and I just can't source any. I think you buggers are snaffling it all! __________________ Hold my dang beer...

02-24-2013, 07:57 PM	#11
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL	Is that meat from an older animal? I read that American lamb has just been bred a lot bigger than Australian for NZ lamb but maybe I'm wrong. I know the American vs. imported lamb I've seen puts the American lamb being way biger in size. And I agree, I'd give my left pinky toe to be able to get old sheep or mutton here in Alabama. That gaminess is what I love about that meat. __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.

02-24-2013, 09:57 PM	#14
rcbaughn Full Fledged Farker Join Date: 09-27-12 Location: Birmingham, AL	I gotcha man, guess that is where all that extra fat comes in at is in the grain finishing instead of full time grass. And no doubt, Mr. Ross knows how to do it! __________________ Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric.

02-24-2013, 10:04 PM	#15
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX	I'll say this - your cooks inspire me. Way to go! __________________ [FONT=Arial Narrow][B]EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| [COLOR=red]Ladybug[/COLOR] SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with [COLOR=red]red[/COLOR] [COLOR=black]nipples[/COLOR] \| SJG smoker mod \| Simpsons SJS \| [COLOR=black]Simpsons[/COLOR] OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| [COLOR=green]LBGE \| sbge \| [SIZE="1"]mini bge[/SIZE] [/COLOR] [/B][/FONT]