This recipe offers an exciting twist on the classic smoked and braised lamb shanks. By smoking the lamb shanks prior to braising, a distinctive smoky flavor will be infused into the meat, providing a unique culinary experience. Hot Smoked and Braised Lamb Shanks
Rated 5.0 stars by 1 users
Category
Lamb & Goat Recipes
Prep Time
30 minutes
Smoke Time
5-6 hours
This recipe offers an exciting twist on the classic smoked and braised lamb shanks. By smoking the lamb shanks prior to braising, a distinctive smoky flavor will be infused into the meat, providing a unique culinary experience. Adjust the recipe to suit the number of shanks you are preparing.
Smokai
Ingredients
2 lamb shanks
Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
- 1 cup red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Smokai Smoke Generator
- BBQ/Smoker/Smoke Chamber
- Quality Woodchip or Pellets (Try Apple, Cherry or Hickory)
- Matches or a lighter
Ingredients
For the dry rub
Items/Equipment
Directions
Preheat your BBQ/Smoker/Smoke Chamber to 225°F (110°C) and light your Smokai Smoke Generator using your wood of choice.
- In a small bowl, mix together the ingredients for the dry rub.
- Rub the dry rub all over the lamb shanks, making sure to cover all sides.
- Place the lamb shanks on the smoker grate and smoke them for 2-3 hours, or until they reach an internal temperature of 160°F (71°C).
- In a large Dutch oven, heat the olive oil over medium-high heat.
- Add the onion, garlic, carrots, and celery and cook until the vegetables are soft, about 5-7 minutes.
- Add the chicken broth, red wine, rosemary, thyme, bay leaves, and tomato paste to the Dutch oven. Stir to combine.
- Place the smoked lamb shanks in the Dutch oven, making sure they are fully submerged in the liquid.
- Bring the liquid to a boil, then reduce the heat to low and cover the Dutch oven.
- Simmer the lamb shanks for 2-3 hours, or until they are tender and falling off the bone.
- Remove the lamb shanks from the Dutch oven and set them aside.
- In a small bowl, whisk together the flour and a little bit of water to create a slurry.
- Whisk the slurry into the braising liquid and cook over medium heat until the liquid thickens, about 5-10 minutes.
- Serve the lamb shanks with the braising liquid spooned over the top.
Enjoy!