The Ultimate Lamb Shank Dagwood Dog
How on earth do you give a name to a smoked lamb shank, wrapped in crispy puff pastry with a green pea puree? About the closest thing in Australia I could come up with was the Dagwood dog also known as Pluto pup, dippy dog or corn dog.
- bbq /
- dagwood dog /
- lamb shank /
- lamb wellington /
- slow cooked /
- smoked
The Ultimate Lamb Shank Dagwood Dog
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Who Knows
Author:
Johnny “Cooked” Austin
Servings
4
Prep Time
10 minutes
Cook Time
6 minutes
Think of this as a cross between a lamb pie, beef Wellington and Dagwood dog!!
Ingredients
Lamb Shanks
-
4 x large lamb shank
-
puff pastry to cover all 4
-
Backyard BBQ seasoning
Pea Puree
- 2x cups of frozen peas
-
3x garlic cloves minced
-
2s small shallots finely diced
-
1-2 cups of beef stock pending on your thickness preference for the sauce
-
3 tbsp crème fraiche
-
2 tbsp butter
-
1 tbsp porcini
-
1/2 tbsp cumin
-
salt and pepper to taste
Directions
Fire up the barby and set to approx 140C/284F
Whilst that is warming up trim the tendon and any thick fat off the shank. Season with a coffee based BBQ rub
Smoke the shanks until you can push a skewer through with only slight resistance (approx 85C internal). Then wrap tightly and start to shut down the smoker. This can be the finish of the cook and rest. Allow 3-4 hours. Just don’t let them turn to mush
Whilst they are resting, start on the sauce. Sautée garlic and onion in the butter (until soft and translucent), then add remaining ingredients. Cook peas until soft
Blitz into a puree or sauce, then add crème fraiche and keep in a warm spot
Once the shanks have cooled to below 50C internal, wrap in puff pastry and bang them into a preheated oven at 180C on a tray with baking paper.
Cook until pastry is golden and flakey
Now serve with a proper lashing of pea sauce and bang it down!
Recipe Video
@aussie_qbbq Try a lamb shank Dagwood dog! I decided to mix it up with some smoked lamb shanks and the end result was better than I expected! It’s a cross between a lamb pie and Dagwood dog. INGREDIENTS: - large lamb shank - puff pastry - Backyard BBQ seasoning Sauce - 2x cups of frozen peas - 3x garlic cloves minced - 2s small shallots finely diced - 1-2 cups of beef stock pending on your thickness preference for the sauce - 3 tbsp crème fraiche - 2 tbsp butter - 1 tbsp porcini - 1/2 tbsp cumin - salt and pepper to taste METHOD 1. Fire up the barby and set to approx 140C/284F 2. Whilst that is warming up trim the tendon and any thick fat off the shank. Season with a coffee based BBQ rub 3. Smoke the shanks until you can push a skewer through with only slight resistance (approx 85C internal). Then wrap tightly and start to shut down the smoker. This can be the finish of the cook and rest. Allow 3-4 hours. Just don’t let them turn to mush 4. Whilst they are resting, start on the sauce. Sautée garlic and onion in the butter (until soft and translucent), then add remaining ingredients. Cook peas until soft 5. Blitz into a puree or sauce, then add crème fraiche and keep in a warm spot 6. Once the shanks have cooled to below 50C internal, wrap in puff pastry and bang them into a preheated oven at 180C on a tray with baking paper. 7. Cook until pastry is golden and flakey 8. Now serve with a proper lashing of pea sauce and bang it down! You could make these and leave the pastry raw, seal then freeze. Then cook them at a low temp around 110C and amp up the temp once the centre is above 55C. #lambshank #barbecue #barbacoa #peapuree #dagwooddog #dinnerideas #smokedmeat #puffpastry ♬ original sound - AUSSIEQBBQ | BBQ and Cooking
Recipe Note
JUST THE TIP WITH JOHNNY COOKED AUSTIN
1. Storage: You could make these and leave the pastry raw, seal then freeze. Then cook them at a low temp around 110C and amp up the temp once the centre is above 55C.
