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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.
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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.
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