Shuley Posted June 26, 2016 Report 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
Aussie Ora Posted June 26, 2016 Report 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♨
MacKenzie Posted June 26, 2016 Report Posted June 26, 2016 Shuley, looks like a lovely meal and cooked perfectly too.:)
CeramicChef Posted June 26, 2016 Report Posted June 26, 2016 @Shuley - that's looks positively sumptuous! I love that money shot. Kudos on a very nice cook!
tony b Posted June 26, 2016 Report 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!
