Delicious and Tender Lamb Shanks on the Barbecue

If you don't add the mint to the shanks, you could add to some par boiled new potatoes and wrap with foil and place on the BBQ (indirect) for 20 minutes.

The best way to barbecue this cut of lamb is long and slow. To achieve that tender fall off the bone result, we are going to barbecue using the indirect method.

Make 3 or 4 small incisions into the meat and insert the sliced garlic. place the shanks into a bowl and pour over the marinade, season and leave for about an hour or at least until your barbecue coals are ready.

Place directly over the coals to brown the meat, this should only take a few minutes each side. Wrap the lamb shanks in a double layer of foil add the fresh mint and BBQ using the indirect method for 1 hour or longer if the BBQ is not too hot.

Shopping List

2 lamb shanks

Olive oil  

2 sprigs of fresh mint leaves. 

2 sprigs of rosemary

2 cloves of garlic, 1 sliced and 1 crushed.

Cooking foil

To achieve even better results leave on the barbecue well away from the coals for 2 to 3 hours. You will have to check the shanks each hour to add a little marinade (if required) to keep the meat moist.

When its done Insert a fork into the meat to check if its cooked through, only clear juices will run.

To make them extra special brush with redcurrant jelly (from a jar) a few minutes before the end of cooking.

Add the rosemary and crushed garlic to the olive oil and season.

Chop and add the fresh mint leaves now if you wish or save for the foil wrap.