Go Back
–+ servings
Print

Smoked Lamb Shanks for Easter

Lamb shanks seasoned with olive oil and rub and smoked low and slow until fork tender.
Cook Time 4 hours 30 minutes
Servings 6 servings
Author Jeff Phillips

Ingredients

Lamb Shanks

  • 6 lamb shanks about 12–14 oz each
  • olive oil to coat
  • Jeff's original rub a light coating

Optional Petite Vegetables (6 Side Servings)

  • 1 lb baby potatoes
  • ½ lb petite carrots peeled, stems trimmed
  • 4 small zucchini quartered lengthwise
  • olive oil to taste
  • sea salt and coarse pepper to taste

Optional Arugula Salad (6 Side Servings)

  • 1 bunch arugula trimmed and chopped
  • 1 pint grape tomatoes quartered
  • whole dates pitted and quartered
  • 8 oz crumbled blue cheese about 2 tablespoons per plate, with extra as desired
  • extra virgin olive oil
  • balsamic vinegar
  • salt and coarse pepper to taste

Instructions

Lamb

  • Brush the lamb shanks with olive oil and apply a light coating of rub. Remove silverskin if desired.
  • Prepare the smoker for about 225–230°F, using the water pan if available.
  • Place shanks directly on the grate with space between them. Use olive and orange wood as in the source, or mesquite, pecan, hickory or oak.
  • Apply smoke for at least 2–3 hours. Cook about 4–5 hours until the meat reaches 185–190°F and is fork tender, rotating if the smoker has hot spots.
  • Serve immediately with the optional vegetables and salad.

Optional Vegetables

  • Cover the potatoes with water, add about 1/2 teaspoon salt and simmer about 20 minutes until tender. Drain and toss with oil, salt and pepper.
  • Steam the carrots about 20–25 minutes until just tender, then dress with oil, salt and pepper.
  • Place zucchini in an oiled oven-safe pan, drizzle with more oil and broil about 10 minutes until tender and lightly browned, tossing once. Season to taste.

Optional Salad

  • Divide arugula among six plates and top with tomatoes. Drizzle with olive oil and a few drops balsamic, then season lightly.
  • Add quartered dates and about 2 tablespoons blue cheese per plate. Serve immediately.

Notes

Yield: 6 servings, one lamb shank per person, with six side servings in each optional recipe. The source's 4–5-hour smoking time is for tenderizing shanks, unlike the medium-rare preparation used for other lamb cuts. The full 8 oz cheese package is listed in the source; its plating directions use about 2 tablespoons per plate.