Best 5 Lamb Shanks In Barbecue Sauce Recipes

LAMB SHANK

Steps:

• Cut slits into lamb shank in a criss-cross pattern about 1 inch apart and 1/2 inch deep; place into a shallow dish.
• Whisk olive oil, rosemary, thyme, basil, parsley, mint, black pepper, salt, and cayenne pepper together in a bowl; brush evenly over the lamb shank. Refrigerate lamb at least 1 hour.
• Preheat grill for medium heat and lightly oil the grate.
• Stir lemon juice and honey together in a small bowl until smooth.
• Cook lamb shank on preheated grill, basting every 15 minutes with the lemon juice mixture, until browned on the outside and red in the center, about 30 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).

BRAISED LAMB SHANKS WITH ROSEMARY

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
• Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
• Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.

LAMB SHANKS IN BARBECUE SAUCE

Steps:

• Wipe the lamb shanks with a damp cloth.
• Remove the rind from the bacon and chop.
• Heat the butter in a flameproof casserole, add the onion and bacon and saute until golden brown, remove from the casserole. Roll the lamb shanks in flour and brown evenly all over in remaining fat in casserole. Return the onion and bacon to the casserole, add the remaining ingredients and bring to a boil. Cover the casserole and cook in a moderate to slow oven for about 2 hours or until the shanks are tender. Serve with creamy mashed potatoes and a green vegetable.

HERBED LAMB CHOPS WITH HOMEMADE BBQ SAUCE

Steps:

• For the barbecue sauce: Place the tomato sauce, sugar, vinegar, tomato paste, balsamic vinegar, Worcestershire sauce, salt, cinnamon stick, garlic and onions in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until thick, about 1 hour. Cool for 30 minutes. Remove the onion, garlic and cinnamon stick and discard. Refrigerate until ready to use (for up to 1 week).
• For the lamb chops: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray. Sprinkle the chops on both sides with the salt and pepper. Drizzle with the oil and sprinkle the herbes de Provence on both sides. Grill for 2 to 3 minutes on each side until medium-rare. Cool for 5 minutes and serve with the barbecue sauce.

LAMB SHANKS BRAISED IN ROSEMARY RED WINE BBQ SAUCE

Steps:

• Preheat the oven to 350°. Grab a knife and make a couple of shallow slits through the silver skin on both sides of each shank. Sprinkle the meat on both sides with a generous amount of salt and pepper.
• Schlepp a big, heavy frying pan over to the stove and heat it over medium-high. Pour in 1/3 cup olive oil and get it hot and fragrant. Add as many shanks as will fit comfortably in the pan without crowding, and cook til richly browned, about 4 minutes. Flip them over and brown the other side. Pull the shanks out and drop them in a roasting pan. Continue browning the rest of the shanks. Once all of them are done, clean out the pan and pour in the remaining 1/4 cup olive oil.
• Drag the pan back over medium-high heat and add the onions, seasoning them with salt and pepper. Cook til soft; then toss in the garlic and cook 1 minute more. Pour in the wine and broth and bring to a boil. Add the rosemary, Mutha Sauce, and cinnamon stick. Pour everything over the shanks and cover the roasting pan tightly with foil. Shove it in the oven to braise for 1 hour; then pull it out and give the shanks a flip. Pop them back in the oven to cook for another hour.
• Once the shanks are tender and the meat is pulling away from the bone, lift them out onto a good-looking platter. Cover and keep warm. Strain the braising liquid, and skim the grease. Pour the braising liquid into a small pan and reduce by half. Keep warm.
• Line up some dinner plates and mound a portion of Garlic & Cheddar Grits in the center of each one. Set a shank into each mound, spoon some of the sauce over each shank, and bring them to the table.