California Farm Grilled Lamb Shank Dinner

Name: How to cook California Farm Grilled Lamb Shank Dinner - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people 4 dinners, 4 soups
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Grilled Lamb Shank Dinner

Lamb shank can be just as tender as leg of lamb if marinaded before grilling. I rub a two pound shank with granulated garlic and soy sauce, no salt, then white pepper, then soak overnight in tomato juice. While the shank is on the grill, I cook quartered potatoes and green pepper slices, onion slices, celery slices and carrot slices in the leftover marinade. I save the marinade to make tomato soup with the leftover bone from the shank by simmering an hour. Bones will be soft enough to go to the dog.

Ingredient

Food ration :

4 people 4 dinners, 4 soups

Cooking time :

Overnight marinade, two hour grill

2 pounds

lambshank

2 Tbs

olive oil

6 cups

tomato juice

4 cups

water or less

potatoes, quartered

onions, thick slices

carrots, disks

celery stalks, chunked

green peppers, sliced

4 Tbs

soy sauce

1 Tsp

granulated garlic

2 Tsp

white pepper

chicken bouillion cubes

Cooking instructions

* Step 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.

* Step 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.

* Step 3

While grilling, simmer potatoes, onions, celery, carrot and green peppers in tomato marinade in the deep baking dish in the oven, stir occasionally.

* Step 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.