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Cooking lamb shanks? (Turned our dry after 15hr @ 225F)
Posted: Tue Mar 05, 2019 7:24 am
by L2obin
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?
Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)
Posted: Tue Mar 05, 2019 9:25 am
by titch
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
Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)
Posted: Tue Mar 05, 2019 10:16 am
by L2obin
So 5h at 120c
Then 1hr in foil with some water? Still at 120c or resting?
Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)
Posted: Tue Mar 05, 2019 10:21 am
by titch
at 120c
Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)
Posted: Tue Mar 05, 2019 3:33 pm
by L2obin
Thanks mate. Do you take the fascia off?
Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)
Posted: Tue Mar 05, 2019 4:21 pm
by titch
L2obin wrote: ↑Tue Mar 05, 2019 3:33 pm
Thanks mate. Do you take the fascia off?
Not sure I know what you mean?
Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)
Posted: Tue Mar 05, 2019 5:42 pm
by L2obin
The white membrane
Re: Cooking lamb shanks? (Turned our dry after 15hr @ 225F)
Posted: Tue Mar 05, 2019 5:53 pm
by titch
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