*For those folks who need a reminder on smoking go here.*
Recently I went out on a limb and smoked a couple lamb shanks. Normally I would use a larger and far fattier cut of meat for this, but sometimes you have to use what you have on hand. Not to mention shanks are usually better braised or stewed, but smoking is a slow process so I had some hope.
I made a rub of rosemary, garlic, chili powder, cinnamon and salt. I typically don’t measure, but go by taste. In this case, I was heavier on the rosemary. I used a mop sauce made of balsamic vinegar, white wine, oil, Dijon mustard, rosemary and cayenne pepper sauce. Again, no measurements, but the mop sauce is typically vinegar and wine based. The rub really brought out the flavor of the lamb, but I was disappointed that the mustard really did not help flavor the meat. Next time I may incorporate dry mustard in the rub or mustard seed to the sauce.
Smoked Lamb Shanks
- 2-4 large lamb shanks
- 1 ½ cups rub mixture
- 2 cups mop sauce
At least 6 hours and up to a day ahead before smoking rub dry mixture on shanks. Cover and refrigerate until ½ hour before cooking. Prepare grill to smoke and add meat. Smoke until meat thermometer reads 155-160 degrees at bone, about 3 ½ hours. Apply mop sauce every 20-30 minutes while smoking.