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Smoked & Braised Lamb Shanks - Redux
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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.
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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.
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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!
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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"
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Taken with a Nikon D7500 with a Tokina 100mm f2.8 Macro Lens
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OH those look so delicious. We love our lamb. What is the new camera.
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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 !!!
Taken with a Nikon D7500 with a Tokina 100mm f2.8 Macro LensTags: None
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