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.
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
For the dry rub
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
Quality Woodchip or BBQ Pellets
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 or pot, 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. Stir to combine.
Place the smoked lamb shanks in the liquid, making sure they are fully submerged.
Bring the liquid to a boil, then reduce the heat to low and cover.
Simmer the lamb shanks for 2-3 hours, or until they are tender and falling off the bone.
Remove the lamb shanks 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.