Lamb Shanks

[Ronan]

Scored myself some nice lamb shanks and I obviously want to do them on the smoked. Was thinking maybe putting them on at 180f for a few hours before braising them. And maybe heat the braising liquid in the smoker at the same time.

Has anyone any good recipes. Was recently in Turkey and the lamb there was to die for.

[gmotoman]

Lay them on top of a bed of onions and other aromatics in a foil pan. Smoke for an hr or so, then add your braising liquid and cover the pan tightly in foil. Easy peazy. That's how I do shanks and the like. Take off the bone if you want but usually I try not to disturb the meat and then plate on a bed of polenta or mashed potatoes depending on what flavor profile I went with.

[Ronan]

Lay them on top of a bed of onions and other aromatics in a foil pan. Smoke for an hr or so, then add your braising liquid and cover the pan tightly in foil. Easy peazy. That's how I do shanks and the like. Take off the bone if you want but usually I try not to disturb the meat and then plate on a bed of polenta or mashed potatoes depending on what flavor profile I went with.

Oh I am a mashed potato man lol. It's true the Irish love their spuds.

[Ronan]

I should hopefully have the day off on Wednesday and have drawn up my plan. I have taken to do a journal for recipes and ways of cooking certain things so I can perfect them. I write up a plan then afterwards I try and review what was right about it and what was wrong so I can adjust for the next cook.

So this is my plan.



Recipe: Smoked and Braised Lamb Shanks

Servings: 4


Ingredients:


- 4 lamb shanks
- Yellow mustard
- Homemade Rub (40% kosher salt, 50% coarse pepper, 10% garlic powder)
- 3 pints lamb stock (from cubes)
- 1 small can (14.5 oz) crushed tomatoes
- 1 head of garlic
- 2 large onions
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- Olive oil
- Few sprigs of fresh rosemary
- Few sprigs of fresh thyme
- 2 tablespoons honey


Instructions:


1. Preheat smoker to 180°F.
2. Slather lamb shanks with yellow mustard.
3. Apply Homemade Rub evenly.
4. Mix 2 pints lamb stock with crushed tomatoes, carrots, celery, rosemary, thyme, and honey. Set aside (reserve 1 pint lamb stock).
5. Place peeled garlic cloves in a foil cup, cover with a few tablespoons of olive oil, and season with Homemade Rub. Smoke until garlic starts to color, then close foil over the top and roast.
6. Smoke onions on the grate.
7. Place lamb shanks on a wire rack above the braising liquid.
8. Smoke lamb shanks and braising liquid at 180°F for 1 hour.
9. Increase smoker temperature to 250°F. Continue smoking until lamb shanks have a set bark.
10. Remove lamb shanks from wire rack and add to braising liquid.
11. Continue cooking until lamb shanks are tender, turning every 30 minutes.
12. Taste and adjust braising liquid seasoning as needed.
13. If braising liquid becomes too thick, add reserved lamb stock as needed.
14. Rest lamb shanks loosely covered in foil in a toaster oven at 150°F.
15. Strain braising liquid into a a gravy jug or into a saucepan and reduce if it's too thin.
16. Serve lamb shank on mashed potatoes, with buttered leeks, and drizzle with reduction.

[gmotoman]

I should hopefully have the day off on Wednesday and have drawn up my plan. I have taken to do a journal for recipes and ways of cooking certain things so I can perfect them. I write up a plan then afterwards I try and review what was right about it and what was wrong so I can adjust for the next cook.

So this is my plan.

.

Oh I think this sounds delicious. Take pictures of the final product(if not photos as you go). Hope it turns out. I think it will.

[Ronan]

Yup have to work in the evening :( so the shanks will have to wait

[Ronan]

Ok so I was in a bit of a rush and couldn't find the the wire rack. But this is the shanks, smoking some garlic,onions and braising liquid(lamb stock,crushed tomatoes,cumin,paprika,carrots,celery and a small hot pepper.
Will smoke until the shanks bark is set.

[PitRow]

Looks like a good start!

[Ronan]

Few hours in.Got some bark now in the braise.