California Farm Grilled Lamb Shank Dinner Recipe by Hobby Horseman
Cooking Instructions Overnight marinade, two hour grill 1 Perforate lamb shank skin every 1” with small knife. Rub shank with olive oil, garlic powder, soy sauce and white pepper. Dry 15 minutes in deep baking dish. Cover with tomato juice. Add water till immersed. Marinade overnight, wipe dry, rub again with olive oil. 2 Slow cook shank two or more hours, away from hot coals on covered grill. Poke with fork to see if juice runs clear. Once clear, finish over hot coals for color, three minutes each side. Rest on cutting board. Debone by butterflying the meat along the bone. Carve. Put bones in marinade to make soup. 3 While grilling, simmer potatoes, onions, celery, carrot and green peppers in tomato marinade in the deep baking dish in the oven, stir occasionally. 4 Serve vegetables and carved lamb family style, save marinade. Add the deboned shankbones to the cooked marinade, add 4 chicken bouillion cubes, simmer one hour in oven to make soup, taste. Bone goes to the dog, soup freezes well. 1 Perforate lamb shank skin every 1” with small knife. Rub shank with olive oil, garlic powder, soy sauce and white pepper. Dry 15 minutes in deep baking dish. Cover with tomato juice. Add water till immersed. Marinade overnight, wipe dry, rub again with olive oil. 1 Perforate lamb shank skin every 1” with small knife. Rub shank with olive oil, garlic powder, soy sauce and white pepper. Dry 15 minutes in deep baking dish. Cover with tomato juice. Add water till immersed. Marinade overnight, wipe dry, rub again with olive oil. 2 Slow cook shank two or more hours, away from hot coals on covered grill. Poke with fork to see if juice runs clear. Once clear, finish over hot coals for color, three minutes each side. Rest on cutting board. Debone by butterflying the meat along the bone. Carve. Put bones in marinade to make soup. 2 Slow cook shank two or more hours, away from hot coals on covered grill. Poke with fork to see if juice runs clear. Once clear, finish over hot coals for color, three minutes each side. Rest on cutting board. Debone by butterflying the meat along the bone. Carve. Put bones in marinade to make soup. 3 While grilling, simmer potatoes, onions, celery, carrot and green peppers in tomato marinade in the deep baking dish in the oven, stir occasionally. 3 While grilling, simmer potatoes, onions, celery, carrot and green peppers in tomato marinade in the deep baking dish in the oven, stir occasionally. 4 Serve vegetables and carved lamb family style, save marinade. Add the deboned shankbones to the cooked marinade, add 4 chicken bouillion cubes, simmer one hour in oven to make soup, taste. Bone goes to the dog, soup freezes well. 4 Serve vegetables and carved lamb family style, save marinade. Add the deboned shankbones to the cooked marinade, add 4 chicken bouillion cubes, simmer one hour in oven to make soup, taste. Bone goes to the dog, soup freezes well. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cowboy Caviar Fried Peach No-Bake Cheesecake Instant Cookie [Easy] Tomato based potato and minced pork stew (Patate al ragù) Green eggs and wham (whatever meat) Cowboy Caviar Fried Peach No-Bake Cheesecake Instant Cookie [Easy] Tomato based potato and minced pork stew (Patate al ragù) Green eggs and wham (whatever meat) Methi Masala Biscuit Bhakhri (Kathiyawadi Special) Greek Seasoning Ginger Pork & Eggplant Rice Bowl Canned Sardines & Shimeji Takikomi Gohan Dried Mushroom ‘Okowa’ Glutinous Rice Puri and potato curry Aviyal [Easy] Tomato based potato and minced pork stew (Patate al ragù) Chicken liver masala Vegetable Dal Fry Methi Masala Biscuit Bhakhri (Kathiyawadi Special) Greek Seasoning Ginger Pork & Eggplant Rice Bowl Canned Sardines & Shimeji Takikomi Gohan Dried Mushroom ‘Okowa’ Glutinous Rice Puri and potato curry Aviyal [Easy] Tomato based potato and minced pork stew (Patate al ragù) Chicken liver masala Vegetable Dal Fry