This is a recipe for the ultimate grilled and slow cooked lamb shank that is one of the best dishes I have ever cooked. Just heaven delicious falling apart lamb meat with a mild nutty flavor.
All starts with the shank from my local grocery. These are usually imported from New Zealand or Australia, at least in the Pacific Northwest. Great quality, mild gamey flavor.
Seasoned with a dry rub mix as below, crushed on a mortar:
- 1 TBS each of black pepper, sea salt, paprika, garlic powder and onion powder
- 1 tsp each of anise seeds and coriander
- 4 bay leaves
Onto the natural lump charcoal grill to sear and develop that great smoky flavor.
Into the slow cooker, topped with bell peppers, onion, sea salt, 1/4 cup of each Chardonnay and Cabernet Sauvignon. Cooked on slow for 24h.