Recipe by @BonfzBBQBitez
You can cook these Lamb Shanks recipe using the low and slow technique to or by cranking that heat up to get some crispy potatoes! The best part of this is that nothing goes to waste – you can eat the vegetables that the Lamb Shanks was cooked with, and keep the sauce and use it to marinate the next recipe on the line!
INGREDIENTS
For Shanks
- 2 lamb shanks (or more)
- 2 carrots
- 2 celery sticks
- 1 large onion
- 700 gm passata
- 6 cloves garlic
- 3 sprigs of rosemary
- 4 bay leaves
- 1 tsp oregano
- 2 tbps salt
- 2 tbps pepper
Duck Fat Potatoes
- 4 white potatoes
- 6 tbsp melted duck fat
- salt & pepper
STEPS
For best results complete steps 2-3 the previous day and let it sit in the fridge overnight. This will allow the shank to enter the Z-Grill at a cold temperature which will allow for a greater smoke flavour to absorb to the meat, but will also allow the meat to marinate.
- Fire up your Z-Grill to 121C / 250F
- Sear your lamb shanks on every side with a little olive oil and salt on the stove.
- Once shanks are seared, place them into an aluminum tray with chopped onions, carrot, celery (1cm or bigger pieces), peeled whole garlic cloves, passata, and herbs. It’s important at this point to ensure your shanks are mostly covered (at least 3/4 of the way), If there isn’t enough liquid (this will change depending on the size of the container you using and how thick the shanks are), add water until reached desired amount. Leave uncovered and place in Z-Grills.
- After approx 3 hours check the shanks and turn them over. Cover with foil and let them grill for another 3 hours.
- After a total cook time of approx 6.5 hours, the shanks should be falling off the bone. This will vary from time to time. It is important not to take the shanks off prior to them looking like they will ‘fall off the bone’
- Turn the Z-Grills off and leave the shanks in a warm place while you prepare the potatoes.
- Par Boil your potatoes. While you are doing this turn your Z-Grills up to 190C/375F
- Slice them into 1cm slices and place them onto a baking tray. Paint your melted duck fat on each side of the potatoes, lightly season with salt and pepper, and get them onto the Z-Grills.
- Potatoes will be ready once they are a golden brown colour (about an hour).
- It’s now time to serve. Don’t forget to drizzle a little of that sauce straight over the top of the shanks!
Optional Extra: You can also serve the carrots, celery and onions that cooked in the shanks for the 6+ hours. They dont look bright and colourful but taste awesome!
Handy Extra Tip: Do not throw away all the sauce thats left at the end!. You can turn this into the most amazing homemade Smokey BBQ Sauce.