ok so mostly I'm posting this up because I watched Gumb video on how to post pics and thought I'd try it out. But let me say that I looooooove the humble lamb shank. These mighty meaty ex-sheep holder uppers were done in smoke over a bath of garlic / onion / rosemary and water for about 4 hours. Then dunked into said bath (topped up with red wine) and braised for another 2 hours. Rested for an hour and then served and shared (as usual on the weekends around here) with the neighbours. The broth was reserved, oil skimmed off the top, chilli and tomato paste added and reduced on the stovetop to making a cracking sauce. So simple, so damn good! Sigh.
Shanks piled over bath with both deflectors in for low and slow
After 4 hours nekked; put on to braise until done.