Cooking lamb shanks? (Turned our dry after 15hr @ 225F)

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L2obin
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Joined: Fri Nov 09, 2012 12:07 pm

Cooking lamb shanks? (Turned our dry after 15hr @ 225F)

Post by L2obin » Tue Mar 05, 2019 7:24 am

I tried cooking lamb shanks on the Kamado today and they turned out dry after 15h @225F - no doubt over cooked.

Hiw long and at what temp should lamb shanks be cooked?

Perhaps reverse searing would work best?


titch
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Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)

Post by titch » Tue Mar 05, 2019 9:25 am

viewtopic.php?f=41&t=17725&p=157855#p157855

See above Link, I run them about 110/120c for around 5 hours, I do wrap in foil for an hour with a splash of water.
So about 6 hours all up

My cook elsewhere has times and temps.
http://www.bbq-brethren.com/forum/showt ... ?p=4075219
Cheers
Titch

L2obin
Posts: 50
Joined: Fri Nov 09, 2012 12:07 pm

Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)

Post by L2obin » Tue Mar 05, 2019 10:16 am

So 5h at 120c

Then 1hr in foil with some water? Still at 120c or resting?

titch
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Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)

Post by titch » Tue Mar 05, 2019 10:21 am

at 120c :wink:
Cheers
Titch

L2obin
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Joined: Fri Nov 09, 2012 12:07 pm

Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)

Post by L2obin » Tue Mar 05, 2019 3:33 pm

Thanks mate. Do you take the fascia off?

titch
Posts: 5794
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)

Post by titch » Tue Mar 05, 2019 4:21 pm

L2obin wrote:
Tue Mar 05, 2019 3:33 pm
Thanks mate. Do you take the fascia off?
Not sure I know what you mean?
Cheers
Titch

L2obin
Posts: 50
Joined: Fri Nov 09, 2012 12:07 pm

Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)

Post by L2obin » Tue Mar 05, 2019 5:42 pm

The white membrane

titch
Posts: 5794
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)

Post by titch » Tue Mar 05, 2019 5:53 pm

L2obin wrote:
Tue Mar 05, 2019 5:42 pm
The white membrane
I cut the White Tendon out that is obvious,rear of the bone.
then just run a knife around the meat at the thin end
the shank then looks after itself.
no need to french or anything, its amazing how people chew a bone

see how the meat balls up to the thick end like a Drumstick
Image
Cheers
Titch


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