Is there anything better than a almost falling off the bone lamb shank that has been slowly braised for hours in a deliciously rich dark ale, with the added flavour of smoke..
The use Smokey Joe's Outback rub with its blend of Australian bush spices, really takes this dish to another level
What you need 4 whole lamb shanks Smokey Joe's Aussie outback Rub 1 carrot diced 1 large onion diced 2 sticks celery diced 1 cup beef stock 1 cup dark ale 2 bay leaves 4 sprigs fresh rosemary and thyme what to do Season the lamb shanks liberally with Smokey Joe’s Outback Rub. When ready to cook, set smoker temperature to approx. 500℉ and preheat, lid closed for
15 minutes. Place the shanks directly on the grill grate and cook for 20 minutes or until the exterior has browned and they have taken on some smoke. set aside Transfer the shanks to a Dutch oven or tray and add onion, celery and carrots, pour in beef stock, ale, and add the herbs. Cover with a tight-fitting lid or foil and place back on the grill grate, reducing the temperature to 325℉. Braise the shanks for 3 to 4 hours until the internal temperature reaches 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 to a warm dish and cover, and reduce any juices down to a nice thick sauce. Enjoy