Try to get your hands on larger hind shanks, which are usually at least 450g each. If you use foreshanks, which are usually 285g to 340g each, use four of them and grill-roast for about 20 minutes.
For the marinade
- 1tbs black peppercorns, coarsely ground
- 3 black cardamom pods, finely ground
- Leaves from two 15cm rosemary sprigs, finely minced
- 4 garlic cloves, crushed
- 3tbs canola oil
- 2tsp kosher salt
- 2 lamb hind shanks (about 450g each; see headnote)
For the salsa verde
- 1 lemon
- 3tbs canola oil
- 3tbs Champagne vinegar or cider vinegar
- 1tbs parsley, chopped
- 1tbs dill, chopped
- 1tbs mint leaves, thinly sliced
- 1tbs coriander leaves, thinly sliced, along with the tender stems
- 1tsp garlic, minced
- 1tbs Aleppo pepper
- 1Â½tsp shallot, minced
- Kosher salt
- Freshly ground black pepper
To make the marinade, combine the pepper, cardamom, rosemary, garlic, oil and salt in a small bowl. Place the lamb shanks in a shallow pan and rub the mixture all over them. Cover the pan with plastic wrap and place in the refrigerator for at least 12 hours or preferably up to 24 hours.
Prepare a medium-hot charcoal grill for indirect heat, arranging the coals on one side of the grill. Or, if using a gas grill, turn one burner off after the grill has reached temperature. Remove the lamb from the refrigerator and let stand while the grill heats.
Place the shanks on the cool side of the grill. Cover the grill, with the vent in the lid directly over the meat if possible, and open the vent; you may have to adjust the vent in the bottom of the grill so that the smoke pulls properly through the top vent. Grill-roast the shanks, giving them a quarter-turn every 15 minutes, until the meat reaches 125Â°F for medium-rare - about one hour. Add more coals as necessary to maintain a medium-hot fire.
Meanwhile, make the salsa verde. Use a zester to remove the zest from the lemon and place the zest in a medium bowl. Juice the lemon and add the juice to the bowl with the zest, then add the oil, vinegar, parsley, dill, mint, coriander, garlic, Aleppo pepper, shallots and salt and pepper to taste. Whisk together and let stand for 10 minutes.
Remove the shanks from the grill and place on a cooling rack. Let rest, uncovered, for 10 minutes. Slice the lamb shanks and arrange the slices on a warmed platter. Spoon over the salsa verde and serve.
Recipe taken from Flavorwalla by Floyd Cardoz (reviewed here). Photography by Lauren Volvo