Tips From the Pit With Yeti
With summer around the corner, there’s never been a better time to master the craft of grilling. With the help of Yeti & their BBQ Ambassadors, your menu is about to become next-level satisfying with “Tips from the Pit”.
What you Need:
Offset stick burner or smoker grill of choice
Dutch oven pot
3-4 lamb shanks
Beef rub seasoning (Matt uses Meat Church’s “Holy Cow” seasoning)
1 cup of Beef Broth
1 cup of Bourbon-aged Cabernet Sauvignon
Sprigs of Rosemary
Sprigs of Thyme
Prep the Lamb Shanks:
1. Using a Shun boning knife, remove the excess fat from the bone for maximum surface area for seasoning to adhere to
2. Using a pepper-forward beef rub, apply moderately to each shank & allow 20-30 minutes for season to adhere properly prior to adding to pit
3. Add lamb shanks to the post-oak fire set to 275 degrees for a proper smoke bath; check on the meat after 60-90 minutes
Prep the Braise:
1. While the lamb is smoking, add the beef broth & bourbon-aged cabernet into the Dutch oven
2. Add sprigs of rosemary and thyme
1. When meat reaches 165 degrees internally, add lamb shanks to the Dutch oven pot, cover with lid and set back into the smoker until the meat becomes tender (200-205 degrees internally). This should take approximately 2 hours.
2. Remove from smoker, plate & enjoy
Paired with a side of seasoned mash potatoes, these smoke-braised lamb shanks are a hit for an intimate gathering or party of one.