Most people tend to go for lamb chops, a rack of lamb, or a leg of lamb. They overlook the lamb shanks, writing them off as too dry or tough but these smoked lamb shanks are tender and juicy.
The shanks are the best value cut! If cooked properly, they come out juicy and succulent, with the meat falling off the bone!
Table of contents
Smoked Lamb Shanks
This recipe is a little different to use your usual braised lamb shanks. The lamb shanks are smoked for 2.5 hours before being placed in the braising liquid. This adds an extra layer of flavor, that will blow your taste buds apart!
You might think that lamb shanks are tough to cook. But once you know a few tricks, lamb shanks will soon become your go-to cut.
What You Need For Smoked Lamb Shanks
4-5 pounds of lamb shanks
The rub of your choice we used Three little Pigs rub (Cherry)
Olive oil
Cous Cous
What Need for The Braising Liquid
Carrots
Garlic cloves
Onion
Tomatoes
Water/ stock
Oregano
Cumin
Dijon mustard
How to Smoke Lamb Shanks
Step 1: Prepare the Shanks
Preparing the shanks is an easy process. Remove any excess silver skin (the thick membrane) or extra fat using a sharp knife.
Brush with olive oil or mustard and apply an even coating of dry rub, wrap in plastic wrap and refrigerate overnight.
Step 2: Smoke the Shanks
Preheat the smoker to 210°F, then once heated smoke on indirect heat for 2.5 hours. As we are cooking low and slow, the shanks are going to be on the grill for a while. So they’ll be absorbing a lot of delicious smoke flavor. So go for a milder fruitwood like apple, cherry, pecan, or oak.
Strong flavors like mesquite wood chips are much more suited to a shorter cooking time. The flavor can be quite intense over a long period of smoke time.
Step 3: Prepare The Braising Liquid
While your shanks smoke, prepare the braising liquid. Chop your carrots, tomatoes, onion, and garlic, place in a tray and add the tomato paste, Worcestershire sauce, oregano, cumin, stock/ water.
Step 4: Place The Lamb in The Braising Liquid
After 2.5 hours place the lamb shanks in the tray and cover with foil and return to the smoker for 1.5 hours.
Step: 5 Rest, Make The Cous Cous and Serve
Remove the tray from the pellet grill and let rest for half an hour. While resting makes your couscous. Place couscous on the plate then top with a lamb shank
How Do I Know when My Lamb Shanks Are Cooked?
When the internal temperature reaches 185-190°F, the shanks are ready to serve.
The target cooking temperature range is 210°F for the first two hours. Low temperatures will break down the connective tissue, and the meat will fall off the bone. Anything higher than 250°F will cause the meat to seize up and toughen during the cooking process.
Always use a reliable temperature probe to check the internal temperatures. Make sure to probe the flesh, keeping it away from the bone.
Can’t Find Shanks? Here Are Some Alternatives
Can’t find lamb shanks at the butcher or supermarket? Beef shanks are a good substitute. Or look for another bone-in cut.
How Long Should I Smoke Lamb Shanks?
The smoke the lamb shanks will take 2.5 hours with indirect heat on the pellet grill. Then place them in the tray of braising liquid, and place that tray on the grill for 1.5 hours or until you reach an internal temperature of 185-190°F.
Again, it’s best to use the internal temperature rather than a specific time frame.
What to Serve Lamb Shanks With?
You can try our recipe above with uses couscous or check out some of our other delicious ideas below.
Looking for More Lamb Recipes?
See the other cuts of lamb you can use here;
Smoked Lamb Shank With Mediterranean Cous Cous
Equipment
- Grill
Ingredients
- 4-5 Lamb shanks
- 2 ½ tbsp Three little Pigs rub (Cherry) Cherry
- 1 tbsp Olive oil
- Cous Cous
Braising Liquid
- 2 Carrots
- 2 Garlic cloves
- 1 large Onion
- 3 Tomatoes or 1 tin of tomatoes
- Worcestershire sauce
- 1 tbsp Tomato paste
- 2 cups Water/stock
- 1 pinch Oregano
- 1 tbsp Cumin
- 1 tbsp Dijon mustard
Instructions
- Mix all the rub ingredients. Rub the lamb in oil and apply the rub to the lamb. Wrap and refrigerate overnight.
- Preheat the smoker to 210°F, then once heated smoke on indirect heat for 2.5 hours.
- While your shanks smoke, prepare the braising liquid. Chop your carrots, tomatoes, onion, and garlic, place in a tray and add the tomato paste, Worcestershire sauce, oregano, cumin, stock/ water.
- After 2.5 hours place the lamb shanks in the tray and cover with foil and return to the smoker for 1.5 hours.
- Remove the tray from the pellet grill and let rest for half an hour.
- While resting makes your couscous.
- Place couscous on the plate then top with a lamb shank. Serve and enjoy!
Lamb shanks are a great way to feed a group of people without putting a dent in your wallet. Next time you go shopping for lamb, why not bypass the rack of lamb and head for some meaty lamb shanks?
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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