DerHusker
Babbling Farker
Thank you JD. They have a lot of muscle in them that needs to be broken down much like ribs or brisket. That's why the slow braise before you start forming the almost caramelized crust with the higher temps at the end. The roasting in the weber let them absorb some smoke before the braise.
Thank you Joe. I recently had a sample of lamb shank while perusing the aisles of Costco. It was so good that I knew I needed to try cooking some myself and the "Lamb" Throwdown gave me the inspiration to do so. Credit also goes to keeperovdeflame for providing some many lamb shank cooks to copy.
Thank you Tom. I ate only one (with sides) and was full.
