LAMB SHANK ON THE GRILL RECIPES

Steps:

• Combine lamb shanks, Port or wine, and garlic in a skillet just large enough to hold shanks. Turn heat to high and bring to a boil; cover and adjust heat so that the mixture simmers gently. Cook, turning about every 30 minutes, until shanks are tender and a lovely mahogany color, at least 2 hours and more likely longer.
• Remove shanks and strain the sauce. If time allows, refrigerate both, separately; skim fat from top of sauce. Preheat a charcoal or gas grill or the broiler; the rack should be 4 to 6 inches from the heat source, and the fire hot.
• Grill or broil shanks until nicely browned all over, sprinkling them with salt and pepper and turning as necessary; total cooking time will be about 15 minutes. Meanwhile, reheat the sauce gently; season it with salt and pepper, then add vinegar or lemon juice. Taste and add more seasoning if needed. Serve shanks with sauce.

Steps:

• Set up your barbecue for direct cooking over high heat (250°C to 290°C). Place the Weber Ware Casserole Dish (without lid) onto the cooking grill and add 2 tablespoons olive oil. Preheat for 10 minutes. Weber Q Specific Instructions: Preheat the Q with the burner(s) on high. Place the Weber Ware Casserole Dish (without lid) at the back centre of the Q and add 2 tablespoons olive oil. Preheat on high for 10 minutes. Once the Q is preheated, leave the heat setting on high.
• Lightly oil the lamb shanks and season with salt and pepper.
• Add the onions, carrots, and celery to the casserole dish and cook over direct high heat for 5 to 6 minutes. At the same time, add the lamb shanks to the grill around the casserole. Grill the shanks over direct high heat, with the lid closed, for 5 to 6 minutes, turning once. Remove the casserole dish from the barbecue. Set aside the lamb shanks.
• While the casserole dish is off the barbecue, add the flour to the casserole dish, stir into the mixture, then add the stock and tomatoes and stir well. Place the lamb shanks in the casserole dish. Finally, add the thyme and rosemary sprigs.
• Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). Weber Q Specific Instructions: Add a convection tray and trivet to the barbecue and adjust the burner(s) to the roasting setting. See your barbecue’s handbook for further instructions.
• Place the lid on the casserole (turning the vent control to steam) and place the barbecue. Cook the casserole over indirect medium heat, with the barbecue lid closed, for 2 to 2½ hours.
• Remove the casserole lid and continue cooking until the lamb shanks are very tender, another 30 minutes, stirring occasionally.