The following recipe is from the September 2 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
When I think about lamb shanks visions of long-braised, falling off the bone osso bucco immediately spring to mind. I've never really thought of preparing lamb shanks any other way until I came upon this recipe for Barbecue Lamb Shanks from Chris Lilly's Big Bob Gibson's BBQ Book. When you think about it, it makes perfect sense. Barbecue has always been about taking inexpensive cuts of meat and transforming them into something delicious through low and slow cooking.
Lamb shanks are an ideal grilling candidate since they have plenty of fat—the fat will melt and flavor the meat. The seasoning paste that the shanks are marinated in will ensure that the shanks are not only flavorful, but will also have a nicely browned, crunchy crust.
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