British BBQ Society Forums

I'm cooking a couple of lamb shanks tomorrow for the first time and will be following a recipe from big big bob's BBQ book, they're marinating as I type. However, one thing I'm confused about is that the cooking instructions indicate that you're able to cook it medium/rare etc. but it's my understanding that shanks are a tough cut and require long cooking until they're very tender, well done and falling off the bone.

Does anyone have any recommendations?

Thank all.

I'm with you, I wouldn't have thought you can cook 'em to anything prior to well done. There's a reason they're commonly braised