Smoked lamb shanks
Lychee, Hickory, Cherry
Smoked Fall Off The Bone Tenderness
Ingredients
• 6 Lamb Shanks
• 1 Tbsp. Mushroom Powder
• 2 Tsp. Kosher Salt
• 1 Tsp. Black Pepper
• 1 Tbsp. Smoked Paprika
Braising Liquid
• 4 Cups Water
• 2 Cups Red Wine
• 1 Cup Beef Stock
• 1 Medium Onion
• 1 Can (28 Oz.) Whole Peeled Tomatoes in Sauce
• 1 Tsp. Fresh Thyme
• 1 Bay Leaf
• 2 Cloves Allspice
• 4 Oz. Chopped Fresh Mushrooms
Roux
• 3 Tbsp. Corn Starch
• 1/2 Cup Cold Water
Steps
1. Preheat your grill to 175°F with flame diffuser closed.2. Mix the mushroom powder (if using), salt, pepper, and paprika together and rub onto the lamb shanks.3. Place the lamb shanks directly onto your grill grates, and let them smoke on the grill for 2 hours.4. Remove from the grill and place them into a large stockpot or Dutch oven. Add the remaining wet and dry braising ingredients to the pot. Cover, and bring to a simmer.5. Reduce heat to medium-low (275) and let simmer for 3-4 hours. Check the lamb shanks for tenderness and remove them from the pot when they are fork-tender.6. Remove the bay leaf and the whole allspice from the broth and then carefully spoon the broth into a blender. (Alternatively, a stick blender works well for this too.) Blend until smooth.7. Pour the blended broth back into the stockpot and bring it back to a boil.8. Make the roux and add it to the broth to thicken it into a gravy.9. Add the lamb shanks back into the pot and let simmer for another 20-30 minutes.10. Serve with mashed potatoes or buttered noodles.
