Just incredible Australian Grassfed Lamb Shanks frenched, seasoned boldly, then hit with the fire on my white hot Twin Eagles Grill.
The lamb was then loaded into a heavy-duty Lodge Cast Iron dutch oven with an assortment of root vegetables, roasted garlic, caramelized onions, chicken stock, lager beer and a garden of fresh herbs. Braised to tender perfection in my Pellet Oven fueled by Kingsford cherrywood pellets, famished with toasted pine nuts and will flowers. Served family-style right at our backyard dinner table.
Just awesome stuff!! -Cheers, David
Fire-Braised Australian Lamb Shanks with Olive and Potatoes
- 4-6 Australian grassfed lamb shanks, frenched and trimmed
- Olive oil
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 2 teaspooons garlic and dried herb seasoning
- Kosher salt and fresh ground peppercorn
- Baby potatoes
- Pearl onions
- Green onions, chopped
- 1 head garlic, cut in half
- 1/2 cup sun-dried tomatoes
- 3 cups chicken stock
- 1/2 can lager beer
- 2 tablespoons lemon juice, plus zest for garnish
- 1 1/2 cups Olive medley, pitted
- Toasted pine nuts, to garnish
- Fresh herbs, chopped, to garnish
- Season lamb shanks liberally with olive oil, chili powder, paprika, garlic and herbs, salt and pepper. Sear atop grill grates until golden brown and charred upon all sides. Set aside to cool until near room temperature.In a well-seasoned cast iron dutch oven over medium indirect heat, toss in potatoes, onions, garlic, and sun dried tomatoes. Add seared lamb. Pour over enough chicken stock to just cover bottom 1/3 of the lamb, then add lemon juice and half a lager beer. Cover and cook untouched until the lamb reaches 125F. Fold in olives and finish cooking, until the lamb has reached 140F, is fork tender and easily bites from the bone. To plate garnish with lemon zest, toasted pine nuts and fresh herbs. Season additionally to taste and serve.