Dinner thread?

[veitnamcam]

Tried something new.
Lamb shanks marinated overnight - chilli powder, mint, soy sauce, white pepper, maple syrup, salt, Korean Red pepper flakes, olive oil and a good slug of vodka (it really pulls the flavors from the mint and chilli, and spreads them aroud the meat well, and doesn't add anything taste wise)
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Put in a roasting pan, covered on foil and 140deg c for 3 hours, then 220 uncovered for 20mins.
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Really nice, but no soy next time.
And maybe a sprinkle of salt after uncovering.

The meat was amazing texture, and juicey as. But needed more salt,....
And the soy added a not anticipated taste. Live and learn. Still was very edible.

Looks tasty ��
I would have gone the other way tho and gone hot and fast first,get a bit of char then cover and low and slow with a bit of stock/wine/beer in there.(even water if you are one of those people)