Smoked Lamb Shank

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Smoked Lamb Shank is the perfect recipe for a special occasion. The rich flavor of the lamb pairs perfectly with the Smoked paprika, and the dish is sure to impress your guests. 

Smoked Lamb Shank
Smoked Lamb Shank

Smoked Lamb Shank is surprisingly easy to make, and the results are always delicious. I highly recommend giving this recipe a try, you won’t be disappointed!

Smoked Lamb Shank

Smoked Lamb Shank

Delicious Smoked Lamb Shank you can try at home.
5 from 3 votes
Prep Time 1 d
Cook Time 5 hrs
Total Time 1 d 5 hrs


  • 6 lbs raw lamb shanks
  • 6 tbsp olive oil
  • 3 tbsp kosher salt
  • 2 tbsp dried rosemary leaves, crushed
  • 1 tbsp dried mustard powder
  • 1 tbsp ground black pepper
  • 1 tbsp paprika
  • 1 tbsp ground bay leaves
  • 10 cloves fresh garlic, peeled and pressed, or minced


  • Trim any excess fat and silver skin from the lamb shanks
  • Coat the shanks in the oil, mix the remaining ingredients in a bowl and rub the mixture onto the shanks.
  • Coat each lamb shank with the mixture and then wrap in plastic wrap, place in the refrigerator for at least 2 hours, preferably overnight.
  • Light the smoker or set up the grill for indirect cooking with a smoker box and preheat to 225° F.
  • Add wood chips to the smoker tray, smoker box, or add a chunks to the firebox/charcoal.
  • Once the smoker/grill is up to temperature and smoke is being produced, remove the lamb shanks from the plastic wrap and place on the smoker, evenly spaced.
  • Keep the smoker temperature steady at 225°F for about 4-5 hours until the internal temperature lamb shanks have about 185-190°F and then remove them from the smoker.
  • Place the smoked lamb shanks on a plate, uncovered, to rest for about 20 minutes before serving.
  • Add salt and pepper if needed.
  • Plate the lamb shanks whole or slice into portions and serve immediately.