Slow-Roasted BBQ Lamb Shanks

Author: Raquel  

Yes, you read right, slow-roasted, not slow-cooked!

 

Slow-cooking a lamb shank in a sauce is delicious, but they roast on the BBQ beautifully too.

 

You know when you cook a leg of lamb, and it still has the shank bone attached, and it goes all sticky and dark and delicious?  Well, that’s what we are doing here.

 

This is one of those recipes where you will need to set up heat zones. Don’t put the shanks over direct flame or they will cook too quickly! (If you want more info on how to set up heat zones download our free BBQ cookbook)

 

Place your shanks in a roasting dish or in foil tray if you want to avoid washing a roasting dish!

Place the tray in the middle of the BBQ and turn the burners on either side of tray to low flame.

 

Remove the tray (we were just using it as a guide to set up), close the lid and let the BBQ heat to about 150°C.

 

4 lamb shanks

A good drizzle olive oil

10 thyme sprigs

3 cloves garlic, chopped

Juice 1 lemon

Salt

Pepper

 

Preheat BBQ as per instruction above.

Place lamb shanks in a baking dish and toss in olive oil, thyme, garlic, lemon juice, salt and pepper.

Once BBQ reaches 150°C, place the tray in the middle of the BBQ off any direct heat.

Close the lid and leave them alone for an hour, keeping an eye on the temperature gauge.

Check the shanks to make sure they aren’t burning and cook for another 25 mins. You can baste them at this stage if you have juices in the bottom of the pan.

Turn the flame up a little for the last stage of barbequing – you want the barbeques temperature to sit around 180 - 190°C.

BBQ for about 30 to 40 mins or until dark and sticky! If they start to look too dark remove them a little earlier.

 

 

 

 


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