Aussie Ora Posted February 9, 2017 Report Share Posted February 9, 2017 You would not believe it it's been raining and cold all day down here need a winter meal lol I mixed up some sumac,cumin and flourgave the shanks a light coating of oilput my dutch oven on the stove with some oil dipped the shanks in the flour mixture and gave them a quick braise took them out and added some spring and normal onion gave them a quick cookI then added some chicken stock and red wine with some rosemary, thyme and Tasmanian pepper saltthen some plum jam gave it a good stirand put the shanks inlet it come to the boil and simmer for ten minutesand on it goes at a temp of 315 stay tuned lol Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted February 9, 2017 Report Share Posted February 9, 2017 Thats going to make one fine meal. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 9, 2017 Author Report Share Posted February 9, 2017 One hour in just gave them a stir and bastegive them another hour and they will be ready going to take the shanks out and cook the sauce a bit more to thicken up then serve with mashed potatoe with chick peas and spring onion mixed in and drizzled with the sauce can't wait lolOutback Kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 9, 2017 Author Report Share Posted February 9, 2017 Well 2 hours in took them offtook the lamb shanks outmixed up a bit of corn flour with the sauce and thickened it up and put the shanks back in to simmerand plated with spring onion chick pea mashed potatoe drizzled with some sauce tate bloody awesome the plum jam takes this to another level Outback Kamado Bar and Grill 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 9, 2017 Report Share Posted February 9, 2017 Those lamb shanks sure do look like they are loaded with flavour.:) 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted February 9, 2017 Report Share Posted February 9, 2017 Oh yeah, please send me some!! Garvin 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 9, 2017 Report Share Posted February 9, 2017 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted February 9, 2017 Report Share Posted February 9, 2017 Very nice! Been wanting to do some lamb shanks, but having trouble locating. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 9, 2017 Author Report Share Posted February 9, 2017 Very nice! Been wanting to do some lamb shanks, but having trouble locating. If you can get some do so they are great Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 12, 2017 Report Share Posted February 12, 2017 You outdid yourself with that cook Aussie - fantastic. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 20, 2017 Report Share Posted February 20, 2017 Here's my version. Basically followed what you did except used some Quandong sauce instead of plum. Served with carrots from the DO and some wild rice. Took all the liquid from the DO, put it through a fat separator and reduced to a gravy consistency. Made an interesting, slightly sweet, gravy. I loved the meal, something different. Interesting - a large Walmart (of all places) in Warner Robbins has a fairly decent selection of lamb. It's all American lamb but I'm good with that. They have loin chops, cutlet chops, shanks, shoulders, ribs, ground. Never see this in any other Walmart. A better selection than any other grocery store around including Kroger and Publix. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 20, 2017 Report Share Posted February 20, 2017 Tasty looking dinner, ck.:) 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted February 20, 2017 Report Share Posted February 20, 2017 Charles I would take some of that too!! Good looking meal!!!! Garvin 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 20, 2017 Report Share Posted February 20, 2017 Very yummy looking 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 20, 2017 Author Report Share Posted February 20, 2017 Looks excellent the Quandong gravy sounds great .and how awesome finding a store with heaps of lamb .I was reading up on the difference between American and Australian lamb Australian sheep are primarily breed for their wool to make great ugg boots lol and consumption they are 100 % grass feed where American sheep are bred for consumption and it's a small industry hence the prices and maybe grass fed for a bit and then grain fed which some people say takes the gamey taste away and gives more marbling .will be interesting trying some American lamb see if my taste buds can tell a difference Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
beermachine Posted February 20, 2017 Report Share Posted February 20, 2017 Nice job mate, looks great. Costco used to stock NZ lamb shanks in the frozen section. They were really good but I have not seen them here for years now. Quote Link to comment Share on other sites More sharing options...
Shuley Posted February 21, 2017 Report Share Posted February 21, 2017 Those both look good. I'm surprised because it looked like total cook time is around 3 hours. I may need to submerge mine in liquid next time to speed cooking. Sent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 21, 2017 Author Report Share Posted February 21, 2017 It's the best way to cook shanks shuley gets the flavor and tenderness Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 21, 2017 Report Share Posted February 21, 2017 And because it's less gamey they also slaughter much older so the meat on the ribs is 2/3rds as big as your hands not these ridiculously small AU lollypop thangs they sell here, The US lamb fat gets clear with a yellow tint and is awesome just a tad charred. I'm drooling just writing about it,, Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 21, 2017 Author Report Share Posted February 21, 2017 And because it's less gamey they also slaughter much older so the meat on the ribs is 2/3rds as big as your hands not these ridiculously small AU lollypop thangs they sell here, The US lamb fat gets clear with a yellow tint and is awesome just a tad charred. I'm drooling just writing about it,, Sounds like they are becoming hogget lambs are supposed to be that lamb young and tender Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
