Charcoal Barbecued Lamb shanks

Lamb

Ingredients

  • 4 lamb shanks (Guess you could substitute brochettes, but I don't like lamb so don't know) each cracked into 3 pieces.
  • Marinade:
  • 1/2 cup cider vinegar
  • 1/2 cup bottled thick french dressing
  • 2 tbs worcestershire sauce
  • 2 tsp garlic salt
  • 1/4 tsp pepper
  • 1/4 tsp liquid gravy browner

Directions

Lay shanks in a large, shallow casserole. Blend all marinade ingredients by shaking in a jar; pour over meat. Cover and refrigerate 4-6 hours, turning meat 2-3 times. Prepare a moderately hot fire.* Place each shank (brochette) on a heavy piece of foil, add 2 TBS marinade and wrap tight. Arrange the meat on grill, not too close together and cook 3" from coals 1-1/4-1-1/2 hours, turning 3-4 times with tongs. Unwrap 1 shank and test for tenderness-meat should just begin to seperate from the bone. If not, rewrap and cook a few minutes longer. When tender, unwrap shanks, lightly grease grill, and cover loosely with foil wrappings. Brown 5-7 minutes turning 1 or 2 times. (NOTE: A low fire is best for the final browning, so scatter the coals if fire seems too hot.) Makes four servings.



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Submitted 6/13/05.
Source: Doubleday Cookbook
Submitted By: tc c
tc726@citrus.infi.net
Charcoal Barbecued Lamb shanks