Smoked lamb shank is a dish that is not only delicious but also easy to make on a pellet smoker. With a little bit of preparation and a few hours of smoking, you can serve up a tender, smoky, and flavorful lamb shank that everyone will love.
This recipe is perfect for those who want to impress their friends and family with a fancy-looking meal without the need for extensive culinary knowledge. While the smoked lamb shank may seem intimidating, it’s not a complicated recipe to follow.
With a few key pieces of equipment, like a pellet smoker, BBQ tongs, a sharp knife, and a meat thermometer, you can prepare this dish with ease. The dish requires a low and slow cooking method, which makes it a perfect recipe for your next weekend barbecue or special dinner party.
The combination of garlic, black pepper, and salt will enhance the natural flavors of the lamb. The braising liquid, made with beef broth, red wine, onions, and carrots, will keep the meat moist and infuse it with a rich and complex flavor. The end result is a dish that is both savory and tender, with a smoky flavor that comes from the long hours of cooking on the pellet smoker.
So, get ready to impress your guests with this smoked lamb shank recipe. With a few simple steps and some patience, you’ll be rewarded with a delicious and impressive meal that will have everyone coming back for seconds.
Overview: Smoked Lamb Shanks
Here’s an overview to guide you through the steps of this recipe. You’ll have succulent lamb shanks that are fall-off-the-bone tender and bursting with flavor.
- Preheat pellet smoker to 225°F
- Coat lamb shanks with olive oil, salt, black pepper, and garlic powder
- Smoke lamb shanks for 2 hours
- Braise lamb shanks in an aluminum pan covered in foil for another 2 hours
- Let lamb shanks rest in the foil for 20-30 minutes before serving
What Are Lamb Shanks?
Lamb shanks are a flavorful and tender cut of meat that comes from the lower part of the lamb’s leg, just above the knee. This cut is known for its rich, meaty flavor and fall-off-the-bone tenderness when cooked properly.
Compared to other cuts of lamb, the shank is a relatively tough cut with a lot of connective tissue and bone.
This means that it requires longer cooking times at lower temperatures to break down the collagen and achieve the tender texture that it’s known for.
One of the best ways to prepare lamb shanks is to smoke them on a pellet grill. This method allows the meat to slowly cook and infuse with smoky flavor, while also breaking down the connective tissue for that melt-in-your-mouth texture.
How To Make Smoked Lamb Shank
Step 1: Preheat Pellet Grill Smoker
A pellet smoker is perfect for smoking lamb shanks as it maintains a constant temperature, allowing you to smoke the meat for an extended period of time.
Step 2: Prepare Lamb Shanks
Step 3: Season Lamb Shanks
Step 4: Smoke Lamb Shanks
Step 5: Prepare Braising Liquid
Step 6: Place Lamb Shanks In Aluminum Pan With Braising Liquid
Pour the braising liquid over them and wrap them tightly in aluminum foil. A braised lamb shank will be more tender and juicy.
Step 7: Smoke Lamb Shanks
Note: this smoking time is just a guideline, if you have super meaty lamb shanks it might take longer.
Step 8: Rest & Serve
Tips For Smoking Lamb Shanks
Here are a few tips to help make the smoked lamb shank recipe a success.
Use a Meat Thermometer
To ensure that the lamb shanks are cooked to perfection, invest in a meat thermometer. The internal temperature lamb shanks should reach 165°F after the first smoking session and 195°F after braising. This will guarantee that your meat is cooked through and tender.
Wood Pellets
The type of wood pellets you use can greatly impact the flavor of your lamb shanks. For this recipe, we recommend using a mild-flavored pellet such as hickory or fruitwood for the best flavor.
Resting Time
Let the lamb shanks rest for 20-30 minutes after cooking to let the flavors settle in and the meat absorbs the juices. This will ensure that the meat is juicy and tender when served.
Best Beer To Serve With Smoked Lamb Shanks
Now that we’ve covered the basics of our delicious smoked lamb shank recipe, let’s talk about one of our favorite topics: beer pairings.
When it comes to finding the perfect beer to complement your meal, it can be challenging to know where to start. But fear not, because we’re here to help! Here are the best types of beer to pair with our smoked lamb shank recipe.
Belgian Dubbel
The caramel and toffee notes of a Belgian Dubbel are a perfect match for the richness of the lamb shank. The beer’s spicy and fruity flavors, along with its effervescence, will help cut through the dish’s heavy flavors and complement the smoky notes.
Brown Ale
A brown ale is another great pairing for lamb shank. With a malty flavor that’s often described as nutty or chocolatey, it will help balance the savory flavors of the lamb while also complementing the sweet flavors of the braising liquid.
IPA
An IPA may seem like an unconventional pairing, but hear us out. The hoppy bitterness of an IPA can help cut through the fatty richness of the lamb while also complementing the smoky flavors. Additionally, an IPA’s citrus and piney notes can help bring out the flavors of the braising liquid.
Related Recipes
- Smoked Lamb Chops Recipe
- Smoked Rack Of Lamb Recipe
- Smoked Lamb Shoulder Chops Recipe
- Smoked Lamb Shoulder Recipe
- Smoked Leg of Lamb Recipe
Smoked Lamb Shank
Ingredients
- 4 lamb shanks
- 2 tbsp olive oil
- 4 tbsp kosher salt
- 4 tbsp ground black pepper
- 2 tbsp fresh garlic powder
- 2 cups beef broth
- 4 cups red wine
- 2 white onions (chopped)
- 4 carrots (sliced into rounds)
- 4 sprigs rosemary
Instructions
- Preheat your pellet smoker to 225°F.
- Prepare lamb shanks by trimming excess fat and silver skin, and removing the membrane
- Coat the lamb shanks with olive oil, salt, black pepper, and garlic powder.
- Place the lamb shanks on the pellet smoker and smoke for 2 hours, uninterrupted
- Prepare a braising liquid by combining beef broth, red wine, chopped onion, and chopped carrots.
- After 2 hours, remove the shanks from the smoker and place them in an aluminum pan. Pour the braising liquid over them and wrap them tightly in aluminum foil.
- Smoke until the meat's internal temperature reaches 195°F, this should take another 2 hours.
- Remove shanks from the smoker and let them rest in the foil for 20-30 minutes before serving