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Unread 07-17-2013, 01:15 PM   #1
Knows what a fatty is.
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Default Lamb Shanks

I got 2 lamb shanks on sale yesterday. They are slightly smaller than a turkey drumstick that you would get a the fair. How would you recommend cooking them? Are they good on the smoker or is this more of an oven-style meat?

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Unread 07-17-2013, 01:25 PM   #2
is one Smokin' Farker
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do a search for lamb shanks, and find a post by Phrasty. I did shanks based on one of his posts, and they were fantastic.
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
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Unread 07-17-2013, 01:26 PM   #3
somebody shut me the fark up.
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I did them on the smoker once, and quite frankly, I like them better when braised. You can do that on a smoker or grill, but in a pan with some liquid.

My own favorite way is to braise them in a cast-iron dutch oven (lid on), with wine, chicken stock, herbs, spices and some quartered red potatoes. I still go low and slow, but with the meat constantly basting in juices.

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