Lamb shanks are not for the dainty. Because they are smaller than the shanks of veal or pork, they are not cut into delicate cross sections. Lamb shanks are served whole, a leg on a plate – think cave cuisine. These shanks are permeated with North African spices; they radiate cinnamon, thyme, coriander, and lemon – an exotic harmony.
Prep: 15 minutes (plus 5 minutes for rub)
Grill: About 1 hour.
BBQ TOOLS AND EQUIPMENT
– Long-handled tongs
– Long-handled basting brush.
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill – middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.
INGREDIENTS (MAKES 6 SERVINGS)
4 lamb shanks, about 12 ounces each
½ cup extra-virgin olive oil
3 tablespoons Moroccan Rub
¼teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
¼ cup fresh lemon juice
¼ cup chopped fresh flat-leaf parsley
3 cloves garlic, chopped
1 tablespoon tomato paste
Oil for coating grill grate.
1. Heat the grill as directed.
2. Rub the lamb shanks with 1 tablespoon of the olive oil and the Moroccan rub, salt, and pepper.
3. Mix the remaining olive oil, the lemon juice, parsley, garlic, and tomato paste in a bowl; set aside.
4. Brush the grill grate and coat it with oil. Put the lamb shanks on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of a shank registers about 155°F, about 1 hour. Turn and baste with the parsley sauce 3 or 4 times. If your grill has a temperature gauge, it should stay at around 350°F.
5. Serve 1 shank per person.