Smoking the lamb shanks prior top browning / roasting lamb shanks will add an incredible wood-fired flavour into this sensational dish. This easy to make recipe starts by smoking the shanks for an hour before cooking in a red wine and beef broth bath.
What you need
4 lamb shanks
Olive Oil as required
Smokey
Outback rub
1 cup beef stock
1 cup red wine
12 cherry tomatoes
5 baby or pickling onions halved
4 sprigs rosemary & thyme
What to do
Season the lamb shanks liberally with Smokey Joe’s Outback rub, and smoke for 60 minutes at around 110c or around 230f
When ready to cook, bump up the temperature to high and preheat, lid closed for 15 minutes.
Place the shanks directly on the grill grate and cook for 20 minutes or until the shanks are well browned.
Transfer the shanks to a baking dish and add beef stock, red wine, and cherry tomatoes and onions add herbs. Cover with a tight-fitting lid and place back on the grill grate reducing the temperature to 325℉.
Braise the shanks for 3-4 hours until the internal temperature is 180℉. Take care not to touch bone with the tip of the temperature probe or you will get a false reading.
Carefully lift the lid and transfer the lamb and any accumulated juices to a platter or plates. Enjoy!
*Cook times will vary depending on set and ambient temperatures.