Juicy Lamb Shanks

3-4     4-5 hours     Smoke     Hickory

Lamb really benefits from the low and slow cooking powers of a smoker. The long cook breaks down the toughness of this bony cut while the smoke compliments the more gamey flavors inherent to lamb. You’ll love it.

6-8 lamb shanks

2 tablespoons olive oil

¼ cup Canadian Blackened Steak Rub (found in Rubs & Pastes )

1 cup apple cider vinegar

1. Preheat the smoker to 225°F and add wood.
2. Trim some of the fat and silver skin (the silvery-white membrane) from the shanks.
3. Rub the shanks all over with the olive oil and seasoning.
4. Place the shanks on the smoker rack and smoke them for 1hour without opening the lid.
5. Pour the vinegar into a clean spray bottle.
6. Spray the shanks with the apple cider vinegar and continue smoking for 3-4 more hours, spraying them on both sides every hour, and turning them every other time.
7. Remove the lamb shanks from the heat when the internal temperature registers 190°F on a digital thermometer, and let the meat rest for 10 minutes before serving.

To complete the meal, try serving with Inverted Onion Tarte (found in Side Notes ).