Is there a better winter dish than lamb shanks? If there is, I don't know about it....
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Don't forget, you can do all of this in your oven and on the stove top inside if you don't have a smoker! Or if you have a slow cooker, that would be suitable too!
Lamb shanks are a classic winter warmer, they are beautiful, rich and tender when cooked right and in this video i'll show you how!
Also, for reference, our braising liquid for the lamb shanks consisted of:
- 2 cups of beef stock
- 1/2 can of stout
- 1/2 cup of red wine
- 3x cloves of lightly crushed garlic
- 2x bay leaves
- Salt & pepper to taste
Don't forget, if you don't want the smoke to influence the flavour of the braising liquid, cover your tray with foil, this will also help speed up the cooking process, however the liquid won't reduce down as quick so you may have to reduce down in a saucepan once the lamb shanks are cooked and make your gravy in a saucepan.
Here's some of my most commonly used prodcuts:
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