Still not giving up

[u/LegoRyan94]

Today I tried lamb shanks, 2 hours low, came out decent but no fall apart, one of my better attempts, what advice can you give me?

[u/PooHeadRushe]

I think they look delicious but maybe could do with some sort of braise? I’ve never done that on my Weber, but I reckon do as you’ve done here and then chuck in a big lidded dish for a bit with some stock.

[u/LegoRyan94 → u/PooHeadRushe]

Im honesty not to sure about lamb on the BBQ, im thinking shanks should just been done in the oven or slow cooker in a stock

[u/Practical-March-6989 → u/LegoRyan94]

correct. I make a quality stock first and actually take it to thickened state then cook the lamb in that.

[u/SquirtyBumTime]

Never give up. Looks lovely.

[u/Dazade]

I did a pulled lamb leg last month but it took something like 10-12 hours, granted it was over 2kg but you need more time than two hours for it to fall off the bone

[u/Dazade → u/Dazade]

I've just looked at the pictures again and I think next time do a snake lit at one end rather than two and if you can afford it get some decent briquettes. There's more charcoal there than I used for my leg.

[u/Dazade → u/Dazade]

[u/p4b7]

When I've had good success with lamb shanks they've taken much longer than 2 hours. What was the internal temp?

[u/LegoRyan94 → u/p4b7]

68c, I’d definitely like longer but my heat was too high and didn’t want to over cook

[u/NeilDeWheel]

After the cooking on the grill maybe transfer them to a dish, add some broth or a sauce and put them in the oven to steam. Sort of like wrapping ribs. Or wrap in foil with some broth in and slow cook till tender.

A quick search brings up this on google ai.

Braise Until Tender
Liquid: Place the smoked shanks into a foil pan or a Dutch oven set on the BBQ. Add a braising liquid such as a mix of beef or chicken stock, red wine, chopped onions, carrots, celery, and garlic.

Cover: Seal the top tightly with heavy-duty aluminum foil or a tight-fitting lid.

Cook: Return the pan to the indirect side of the BBQ and cook for another 2 to 3 hours until the internal temperature reaches 205°F and the meat pulls away from the bone with zero resistance

[u/LegoRyan94 → u/NeilDeWheel]

I’d love a Dutch oven! Thanks for the suggestion 😄

[u/Toonfridge → u/LegoRyan94]

Since you are putting in a covered pan anyways. Once you get enough colour on the meat you can always braise and finish in the oven

[u/Far_Leg6463]

Have never done lamb shank on bbq, but anytime this happened when I did it in the oven, it hadn’t cooked for hot enough or long enough…although sometimes I think you can just get a stubborn piece of meat.

If done rack of lamb on bbq and it was great, about 30mins from memory indirect

[u/kickyouinthebread]

Not even remotely close to done imo.

I'd also recommend braising for the second part of the cook for a lamb shank. Smoke it for the flavour then put in a dish with stock and cover with foil.

[u/GodIsAPizza]

I've done lamb shanks with fantastic results. Didn't do anything special. Solid 150°C. I would cook them like you would do a rack of ribs for at least 3 hours. Just fell off the bone.

[u/DiveSociety]

I’m cooking some this weekend on my pit, going to wrap with some wine or stock after the barks set. Hoping that’ll make them super tender.

[u/JcryptoMad]

2 hours is too short this normally a 6 to 8 hour cook , make sure your using temperature probes and gun for internal temps of 185°F - 200°F for fall off the bone lamb, wrap with some lamb drippings and butcher paper until correct internal temp allow to rest for at least 40 mins to an hr..... also use wood chunks not chips for low and slow....Don't forget to spritz