At a glance
Season the lamb shanks with a rosemary and smoked paprika rub, smoke them at 275°F for about 3 hours until they reach 165°F, then braise them covered in red wine and stock for another 2 to 2 1/2 hours until they hit about 200°F and fall off the bone.
Lamb shanks are a classic braising cut, full of collagen that turns silky with long, slow cooking. Starting them on the smoker adds a layer of smoke and a dark bark before they finish in a rich red wine braise. It is a combination of barbecue and comfort food that works especially well in the colder months.
Why smoke, then braise?
Shanks have very little fat on the outside and a lot of connective tissue inside. Smoking them all the way risks a dry exterior before the meat softens. Smoking for flavor and bark first, then braising in a covered pan, gets you the best of both: deep smoke flavor and meat that falls from the bone.
It is the same principle as wrapping a brisket or beef cheek once the bark has set. See our smoked beef cheeks for a similar approach.
Choosing lamb shanks
Hind shanks are larger and meatier than fore shanks. Either works, but try to buy shanks of a similar size so they finish at the same time. Allow one per person.
Recipe
Smoked Lamb Shanks
- Prep
- 20 min
- Cook
- 5 hr 30 min
- Rest
- 15 min
- Total
- 6 hr 5 min
- Makes
- 4 servings
- Smoker 275°F (135°C)
- Braise once the bark sets, about 165°F (74°C)
- Done at about 200°F to 205°F (93°C to 96°C)
Ingredients
Lamb and rub
- 4 lamb shanks, about 1 lb (450 g) each
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp chopped fresh rosemary
- 1 tbsp olive oil
Braise
- 1 onion, sliced
- 4 garlic cloves, smashed
- 1 cup (240 ml) red wine
- 1 1/2 cups (360 ml) beef or lamb stock
- 2 tbsp tomato paste
- 2 sprigs rosemary
Equipment
- Smoker
- Deep roasting pan or cast iron pan
- Foil
- Thermometer
Method
- Trim any loose fat from the shanks. Rub them with olive oil, then the salt, pepper, paprika, garlic powder and rosemary.
- Heat the smoker to 275°F (135°C) with oak, hickory or cherry.
- Smoke the shanks for about 3 hours, until the bark is dark and the internal temperature is around 165°F (74°C).
- Put the onion, garlic, wine, stock, tomato paste and rosemary in a pan, then nestle the shanks in so the liquid comes about a third of the way up.
- Cover tightly with foil and return to the smoker, or an oven at 300°F (150°C), for 2 to 2 1/2 hours.
- The shanks are ready when they reach about 200°F to 205°F (93°C to 96°C) and the meat pulls easily from the bone.
- Rest for 15 minutes. Skim the fat from the braising liquid and simmer it until slightly thickened to serve as a sauce.
Notes
- Shanks can be cooked a day ahead and reheated in their braising liquid, which also makes the fat easier to remove.
Serving smoked lamb shanks
Serve on creamy mashed potato, polenta or white beans with the reduced braising liquid spooned over. Leftover meat can be pulled and stirred through pasta or used in pies. Keep leftovers in the fridge for up to 4 days.
Frequently asked questions
How long does it take to smoke lamb shanks?
About 5 to 6 hours in total at 275°F: around 3 hours of smoking, then 2 to 2 1/2 hours braising.
Can I smoke lamb shanks without braising them?
You can, by wrapping them in foil with a little stock once the bark sets. They will still be tender, but you lose the sauce that the braise makes.
What wood goes best with lamb?
Oak, cherry and hickory all suit lamb. Mesquite can be overpowering on a long cook.