northeast bbqer
Full Fledged Farker
- Joined
- Apr 13, 2015
- Location
- MA
Thanks Titch for recently posting several lamb shank cooks and inspiring this one. So, we started with some choice lamb shanks
Seasoned with kosher salt and Montreal steak seasoning
Under the shanks is the bed of aromatics - onion, carrots, thyme, rosemary, red wine
Onto the PBC with some cherry chunks
This is the hour and a half mark and time for everybody to get in the pool
3 hours in and looking good
Done at the 4 hour mark
Here it is plated on a bed of rice with some roasted carrots. It was very rich and filling. The cherry wood complimented the lamb well. The meat was fall off the bone tender.
Thanks for stopping by
Seasoned with kosher salt and Montreal steak seasoning
Under the shanks is the bed of aromatics - onion, carrots, thyme, rosemary, red wine
Onto the PBC with some cherry chunks
This is the hour and a half mark and time for everybody to get in the pool
3 hours in and looking good
Done at the 4 hour mark
Here it is plated on a bed of rice with some roasted carrots. It was very rich and filling. The cherry wood complimented the lamb well. The meat was fall off the bone tender.
Thanks for stopping by