COOK IT.
Fire up your Louisiana Grills pellet grill and set the temperature to 350°F. If you’re using a gas or charcoal grill, set it up for medium heat. Rub the lamb shanks with olive oil and place on the grill, grilling for 2 minutes on each side, or until the lamb is browned. Remove the shanks from the grill and reduce the temperature of the grill to 325°F.
Place the lamb shanks in a heat proof baking pan, then add the onion, celery, carrot, garlic, Chophouse Steak, fresh rosemary sprigs, beef stock and red wine. You want the liquid to come halfway up the side of the lamb shanks. Cover the pan tightly in aluminum foil and return it to the grill.
Braise the lamb shanks on the grill for 2 ½ hours, or until the meat has pulled away from the bone and is falling apart tender. Remove the shanks from the grill and allow to rest for 10 minutes before serving.
Aluminum Foil
Baking Pan
Tongs
For nice, sweet aromas and flavors to compliment the lamb, fill your hopper with our New England Apple Hardwood Pellets
Paleo