That's what I'm thinking...I got three big Shanks, some pecans and panko to make the crust, bourbon molasses mustard for adhesion, rosemary, garlic, and beef consomme - and of course I already have some Makers Mark. The plan is to season the shanks, coat with the mustard, pack on the crust, sprinkle with Makers, then stand them up in a large covered dutch oven, with a little of the consomme for moisture, and the garlic and rosemary added as aromatics then go at 275 for about 3 1/2 hours. I welcome any and all suggestions/tweaks and will report back on how it works out.
Well this didn't get much traction but the dish was an overwhleming success. Can't recommend it highly enough if you're a mutton fan or ever want to add a little sophistication to gameday. Let me know if you ever wanna try it and I'll brief ya further.
Lamb, eh, its not baaaaaaaaaaaaaaaaaaaaaaad ! I'm the only one in my family that eats it. Your dish sounds very good !
