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Smoked & Braised Lamb Shanks - Redux

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  • klflowers
    replied
    Another winner. Onto the list. Funny, I was at dinner last night with my younguns, and they asked when I was going to make some lamb.

    Leave a comment:


  • BruceB
    replied
    Lamb shanks are one of my all-time favorites. I usually succumb to splurging on them every couple of years, for a special dinner during the holiday season. I hadn't even thought of getting some smoke on them.

    Your recipe sounds truly delicious. Totally worthy of trying! Well done.

    Leave a comment:


  • Troutman
    commented on 's reply
    Yea believe it or not I do have a regular rotation but it may be 365 recipes long. In other words it may take me a year to get back to square one

  • mountainsmoker
    commented on 's reply
    Nice!

  • ofelles
    replied
    Honestly Troutman do you even have a regular rotation? Given you're the head Director.
    My "regular rotation" is maybe every other month given all the recipes here and on the web. The only thing I really make often are grilled American cheese sandwiches on the stove. My wife demands them often. I have tried making them on the grill and with cheddar and Gouda but she says no thank you. Guess who's the boss and wins!

    Leave a comment:


  • Troutman
    commented on 's reply
    No but I can

  • Spinaker
    replied
    Dang!!! Great shots, my friend! What a meal! Thank you for sharing this with us! Did you post this to SUWYC? I wanna make sure I get this one in the next issue of "HOT"

    Leave a comment:


  • Troutman
    commented on 's reply
    Taken with a Nikon D7500 with a Tokina 100mm f2.8 Macro Lens

  • RonB
    replied
    Great job.

    Leave a comment:


  • Henrik
    replied
    Now you're just stylin' Troutman

    Incredible as usual. Love this recipe.

    Leave a comment:


  • mountainsmoker
    replied
    OH those look so delicious. We love our lamb. What is the new camera.

    Leave a comment:


  • Troutman
    started a topic Smoked & Braised Lamb Shanks - Redux

    Smoked & Braised Lamb Shanks - Redux

    Back at the beginning of the year I was on a smoke then braise various types of meat shanks; beef, veal, pork and lamb. Of the four I really enjoyed the lamb and decided to return that cook to the regular rotation. I copied my previous technique with the exception of the initial smoking of the shanks prior to braising utilizing oak chucks instead of fruit wood. We were a bit concerned the heavy smoke flavor might overwhelm the stew but were pleasantly surprised that it did not. Oh it was there and very pronounced but the family and I enjoy a heavy smokiness to our meat so this time around the dish was kicked up about half a notch!!

    If you want an in depth recipe and technique, here's the original post from last February. The only significant change I made to the presentation was the use of a mushroom risotto instead of mashed potatoes as the side.

    Troutman Smoked & Braised Lamb Shanks

    Again the marriage of smoking first and braising after is a match made in culinary heaven. Like QVQ it combines the best of both cooking techniques to produce a dish that is better than the sum of it's parts. I encourage everyone to give it a try, it's relatively simple, producing a rich and hardy stew that will surely be a hit with family and friends.

    I'm also breaking in a new camera and these photos represent my first attempts at it's use. Yes there is MCS in the photography world as well !!!

    Click image for larger version

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    Taken with a Nikon D7500 with a Tokina 100mm f2.8 Macro Lens

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