© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Adapted from Big Bob Gibson's BBQ Book by Chris Lilly
When I think about lamb shanks visions of long-braised, falling off the bone osso bucco immediately spring to mind. I've never really thought of preparing lamb shanks any other way until I came upon this recipe for Barbecue Lamb Shanks from Chris Lilly's Big Bob Gibson's BBQ Book. When you think about it, it makes perfect sense. Barbecue has always been about taking inexpensive cuts of meat and transforming them into something delicious through low and slow cooking.
Lamb shanks are an ideal grilling candidate since they have plenty of fat—the fat will melt and flavor the meat. The seasoning paste that the shanks are marinated in will ensure that the shanks are not only flavorful, but will also have a nicely browned, crunchy crust.
4 lamb shanks
For the Seasoning Paste:
1½ tablespoons salt
1 tablespoon paprika
3¾ teaspoons black pepper
2¼ teaspoons garlic powder
¾ teaspoon dried thyme
¾ teaspoon dried rosemary
¾ teaspoon dried oregano
¾ teaspoon ground ginger
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
In a food processor, combine the salt, paprika, black pepper, garlic powder, thyme, rosemary, oregano, and ginger. Pulse until the herbs are lightly ground. Add the olive oil, soy sauce, Dijon mustard, and lemon juice and blend until the mixture forms a paste.
Hand trim any silver membrane or silver skin from the lamb shanks. Coat the shanks with the seasoning paste, place in a plastic storage bag, and refrigerate for 12 hours.
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the lamb shanks on the void section of the grill. Cook for 1 hour and 15 minutes, or until the internal temperature of the lamb reaches 125°F for rare, 135°F for medium rare, or 145°F for medium. Let the lamb rest for at least 15 minutes before serving.