Grilling Lamb Shanks, the Recipe with Smoking in the Oven
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Grilling lamb shanks, that’s what this post is about. I have bought frozen New Zealand lamb shanks and come up with a new preparation variant.
Grilling is a beautiful thing, I also like to do it in the oven. I find grilling shanks in the garden too time-consuming, so we need a new method for the oven that produces similar flavor.
For me, a fine sauce belongs to a good lamb dish. Since I grill and smoke the shanks anyway, the tomatoes may also in the smoke. In addition to the smoke charcoal, spruce needles are used this time. Exciting side effect: tomatoes with smoke flavor taste delicious and the sauce is a blast!
Plan on at least one hock per head for this dish, figure on 30 minutes of prep time and a good two hours of oven time. Then you can present a lamb dish prepared at its finest.
The following instructions with step by step photos and cooking video will accompany you in your kitchen if desired. Have fun and good luck!
Table of Contents
1. Recipe Grilling Lamb Shanks
Here follows immediately the photo instructions. After the recipe you will find a gallery and more tips and ideas for your kitchen.
Grilling lamb shanks
Guidance with translation from chef Thomas Sixt.
I show you how to grill and smoke lamb shanks in this post with exact photo instructions and cooking video.
|4||pc||glove of garlic|
|6||pinches||black ground pepper|
|1||bunch||leaves of sage|
Put all the ingredients in the kitchen already. You will also need a roaster with a lid, a blender and a mortar.
Preheat oven at 220°C hot air and insert a grid in the middle.
Prepare lamb shanks
Wash the lamb shanks, dry them and get them ready on the cutting board.
Season the shanks with finely grated lemon peel.
Season the shanks with salt, pepper and chili flakes.
I like to do this on a baking paper.
Prepare herb bed
Cover one side of the roaster with half of the fresh herbs.
Pickle lamb shanks
Place the seasoned lamb shanks on top of the herbs in the roaster.
Cut off tomato lids and place tomatoes in roasting pan.
Season tomato cut surfaces generously with salt, pepper, chili and sugar.
Replace tomato lids, preferably with panicle.
Peel the garlic or place the cloves halved with peel in the roaster.
Put the rest of the herbs on the axes and put the roaster in the oven.
Set the kitchen alarm clock for 45 minutes.
Check Cooking Degree
After about 45 minutes, check the hachs, if necessary reduce the temperature slightly.
Leave the hachs in the oven for another 45 minutes and grill until crispy.
Remove roaster from oven and place smoker charcoal in a clear spot on a strip of aluminum foil in roaster.
Ignite the smoking charcoal and let it glow for about 4 minutes, then put on the spruce needles.
Wait for the smoke to develop, then place the lid on the roaster, leaving a gap open.
Put the roaster in the oven again for 15 minutes.
Remove sauce ingredients
Remove the roaster from the oven again and remove the lid.
Put the tomatoes and garlic in the blender with the resulting juices.
In the meantime, keep the shanks warm in the oven.
Heat plates for serving.
Blend the sauce ingredients, season with salt, pepper, sugar.
Pass the sauce through a fine hair sieve. Pour smoked tomato sauce into a saucepan and reduce to taste, thicken or leave.
Carve lamb shanks
Place the grilled lamb shanks on a cutting board and carve.
Arrange lamb shanks
Arrange the lamb in the center of plates. I cooked simple parsley potatoes as a side dish and put them with it.
Pour the hot sauce on the plate and serve quickly.
I wish you a good appetite!
I used a piece of smoking charcoal and a tablespoon of spruce needles to smoke the lamb shanks
2. Calories and Nutritional Values Grilled Lamb Shank
3. Side Dish Ideas for Lamb Shanks
Combine the following side dishes and additions according to season and gusto:
Salad is usually rarely eaten with lamb, but served separately there is nothing wrong with it.
Lamb dishes should always be served very hot and on hot plates.