Braised Lamb Shanks


Check out Chef Tom’s twist on Braised Lamb Shanks, featuring grass-fed lamb braised on the Yoder Smokers Pellet Grill in a sauce of chipotles, Pinot Noir wine and San Marzano tomatoes and topped off with a lime gremolata.
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Full recipe:

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43 replies
  1. Joseph Morell
    Joseph Morell says:

    @allthingsbbq Chef, any chance we can get a texas style smoked turkey breast? They are available year round by me, and much more manageable than a whole turkey. Thanks in advance!

  2. TropicOJ
    TropicOJ says:

    Love your videos but it seems completely pointless to use a grill do to braising if your keeping a closed lid. I get if you wanted to impart a smoked flavor by keeping the lid off but covered makes no sense. Just use an oven. Maybe I’m missing something.

  3. stpehen
    stpehen says:

    @allthingsbbq Do you add salt with your cattleman's grill rubs? I just bought both the spicy and original for my steaks and I feel like I needed to salt them after slicing them to pieces. Do you think I should salt beforehand?

  4. 52chevy3100
    52chevy3100 says:

    I assume this would work just as good with a whole leg of lamb if I deboned, and sectioned up the meat into chunks? Reason I ask is that already have a whole leg in my freezer.


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