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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 :wink:

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
Image