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birt
12-11-2017, 10:44 AM
i have some lamb shanks waiting in the freezer and hopefully later this week they will get a nice warm welcome from my smoker.

it's the first time cooking shanks for me and i was wondering how well in need to clean them up.
do i take of the skin and all the fat? or do i leave something on there?

i plan to do a 2 hour smoke followed by a 2 hour braise (or whatever it takes).

rjdanko
12-11-2017, 02:51 PM
I had the same situation and same game plan. You might plan for another hour in the braising liquid. Came out great. Fall off the bone tender.

birt
12-23-2017, 04:48 PM
so today i finally had time for this cook. and it was delicious!

i seasoned the meat with salt, black pepper and nutmeg. smoked 2 hours over apple wood and oak at 115C.
then braised for 3 hours in a cast iron pot with port wine, carrots, mushrooms, thyme, rosemary, garlic and laurel.
i kept the cooker at the same temperature but i think next time i should get it hotter for the braise so it heats up faster.

obviously i didn't make enough photo's. not after the first smoke and not the finished product as it just came out of the cooker.. the pot was completely full :-p

Mikhail
12-23-2017, 05:28 PM
Love braised lamb shanks - will have to try that! Thanks!