Shuley Posted June 26, 2016 Report Share Posted June 26, 2016 Cross posted from KG...hopefully the pictures work. So I like to try new things so I thought I'd do lamb shanks in my koko kamado. I decided to go with shanks because I know they lend themselves well to low and slow cooks and I was feeling like Greek so I decided to do greek inspired lamb. In the morning I made a marinade of lemon juice， zest， garlic， salt，rosemary and olive oil. Put it in gallon zip log baga and let it rest for a few hours.. Now I also wanted to try capturing some of the drippings in some potatoes that were seasoned with most of the same things the lamb was. Then I fired up my koko kamado and threw the lamb on the top rack knowing I would be putting the potatoes on the main rack. An hour or so later I put the potatoes on. While those were cooking I made some tzatziki and marinated tomatoes， cucumbers， and red onions. I ended up having to foil wrap these guys because 3 hours wasn't enough. Eventually they got tender. I also ended up having to drain the lamb fat off the potates and fry them in a CI pan because the lamb drippings were way， way too much! Then I put this in a pita half with the marinated veggies， and sauce (the pitas were huge and I thought I would never eat 2......I did so I shouldn't have cut it in a half， it definitely would have made a better picture) sprinkled some feta on the potates and that was it! 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 26, 2016 Report Share Posted June 26, 2016 They turned out great decent sized shanks I find shanks are better cooked in liquid until falling of the bone it helps break down the connective tissue and adds great flavor nicely done Outback Kamado Bar and Grill♨ Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 26, 2016 Report Share Posted June 26, 2016 Shuley, looks like a lovely meal and cooked perfectly too.:) Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 26, 2016 Report Share Posted June 26, 2016 Nice looking lamb meal. Reef's Bistro Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 26, 2016 Report Share Posted June 26, 2016 @Shuley - that's looks positively sumptuous! I love that money shot. Kudos on a very nice cook! Quote Link to comment Share on other sites More sharing options...
tony b Posted June 26, 2016 Report Share Posted June 26, 2016 14 hours ago, Aussie Ora said: They turned out great decent sized shanks I find shanks are better cooked in liquid until falling of the bone it helps break down the connective tissue and adds great flavor nicely done Outback Kamado Bar and Grill♨ Screams out Sous Vide to me! But, the end results look pretty damned tasty from here! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted June 27, 2016 Report Share Posted June 27, 2016 What a delicious cook. Quote Link to comment Share on other sites More sharing options...
