Lexington-style lamb shanks
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, spray bottle
Ingredients
• 4 lamb shanks
• 1 spray bottle filled with 50% water and 50% apple cider vinegar
For the sauce:
• 1 cup apple cider vinegar
• ¼ cup ketchup
• ¼ cup Worcestershire sauce
• ½ cup light brown sugar, alternatively muscovado sugar
• 1 tsp chili flakes
• 1 teaspoon black pepper, ground
For the rub:
• 2 tbsp sweet paprika
• ¼ cup salt
• ¼ cup light brown sugar, alternatively muscovado sugar
• ¼ cup herbs de Provence or Italian blend
• ¼ cup garlic powder
• 1 tbsp black pepper, ground
You can find out more about lamb in the FIRE&FOOD shop!
Spices available in the shop!
preparation
➊ First prepare the Lexington sauce. To do this, mix all the ingredients in a small saucepan and bring to the boil. Simmer until the sauce has thickened slightly. Reduce the heat and keep the sauce warm.
➋ Remove the silver skin from the lamb shanks and then season all over with the rub.
➌ Set up the grill for indirect grilling and preheat to 120 °C.
Place the knuckles in the grill for about 2 hours, close the lid and spray the meat with the water/apple cider vinegar mixture every 30 minutes.
➍ As soon as it has reached a core temperature of 61 °C, brush each shank with a thin layer of Lexington sauce. Close the lid again and allow the glaze to caramelize for 15 minutes. The lamb shanks are cooked when the core temperature is between 63 °C and 65 °C.
➎ The rest of the sauce can be used as a dip, and potato salad goes very well as a side dish.
Recipe by Rohan Hennebert
One person who has been promoting authentic US barbecue in Belgium and France for many years is Rohan Hennebert. The passionate barbecuer spent a lot of time training in the South American states of Texas, Tennessee, Mississippi, Louisiana and Georgia and learned low & slow cooking in aromatic smoke from scratch.
Recipe from FIRE&FOOD issue 01/2022
