Anybody cook Oxtail or Lambshank?

Never dealt with these 2 cuts although I have done rack of lamb. I?m getting the itch to really branch out of my culinary comfort zone and try new things. I?m thinking a braising method in the cast iron on the Weber with some wood could be ridiculous.

Yep, it'll cook just like a pot roast. Having the bone, especially if it's cut laterally, is great too, since the marrow will impart some great flavor.