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.
The Ultimate Lamb Shank Dagwood Dog
Johnny “Cooked” Austin
4
10 minutes
6 minutes
Who Knows
Main
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!
1 comment
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