Aussie lamb shanks, the Irish way

Hey there!

In my cooking I very often mix and match different styles, tastes and techniques, mainly because I love experimenting, but also because the results can be absolutely stunning. This is one of those adventures – Aussie lamb shanks, seasoned with a wonderful “Three Little Pigs Touch of Cherry” BBQ rub, one of the best commercially available rubs I’ve tried, and then roasted with a pint of Guinness stout (“The black stuff”, as they call it in Ireland).

There’s not much of a recipe here, as the rub and the beer do all the job, but here we go:

  • 4 lamb shanks
  • 2-3 tbsp “Three Little Pigs Touch of Cherry” BBQ rub
  • 1 cup (250 ml) beef stock
  • 1 pint Guinness stout

You will also need a foil pan and some foil to cover.

Three Little Pigs Touch of Cherry BBQ rub

Sprinkle the shanks generously with the rub, place in a non-reactive dish and cover with plastic wrap. Let sit in the fridge overnight or as long as 24 hours.

Set up your grill for an indirect cooking and preheat to medium. I admit, I’ve cooked those on a Weber Genesis gas BBQ, so I simply left the middle burner off, and the two other burners were set to medium heat.

Brown the shanks nicely, 2-3 minutes per side on direct heat, then place in the foil pan. Pour the beef stock and Guinness in, cover with foil, return to the grill on the indirect heat (on my grill I simply put it above the non-lit burner). Close the lid and let sit for about 1.5-2 hours.

Remove the pan from the grill and let cool 5-10 minutes. Uncover and enjoy!

By the way, the remaining liquids can be reduced to a great sauce – just add a knob of butter, and ain’t that heaven?! 🙂

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