Has anybody smoked Lamb Shanks?

[Hogan]

Curious if anyone has tried smoking shanks. Conceptually, it should work, but I wonder if the shanks would dry out over a 2-3 hr cook. And what wood (hickory, apple, pecan) would be used?

 

[RayClem]

I've never tried cooking lamb. My wife would not approve.

I presume you are planning a winter cook in Alberta, so the ambient humidity will be low. To prevent the meat from drying out, add a pan of water or other liquid in the chamber. You can also spritz the shanks during the cook. That should compensate for the low humidity.

Lamb is cooked to somewhere between 115-145F / 46-63C. If you cook to medium rare (125F / 52C), the meat should not dry out.

I hope it goes well. Be sure to post photos.

 

[Rusty94582]

I want to do that too. I did some research and it looks like a two-part cook. First you smoke them, then you braise them. So after you smoke them on the grill, you'll end up putting them in a pan with liquid and then let it braise for a few hours. It looks great, just found a few recipes on YouTube.