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.

 

[Phyllis]

Smoking lamb shanks sounds like an incredible idea! I love the suggestion of a two-part cook smoking to infuse that rich flavor and then braising to keep the meat tender and juicy. For wood, I’d lean towards a mild option like apple or pecan to complement the lamb’s natural flavors without overpowering it.

I also like the tip about spritzing or using a water pan, especially if the ambient humidity is low. Alberta winters can be unforgiving! If you go the braising route, are you thinking of adding red wine, broth or maybe something with Mediterranean spices for the liquid?

Can’t wait to hear how it turns out definitely post updates and photos!

 

[Hogan]

Alberta winters can be unforgiving!

That sums it up. Air temps soar all the way up to -15 C (0 F) during the days right now, so beat a hasty retreat and went the full braise route in the oven.
But not giving up on the idea yet, so will post when I go through with it on the smoker.

 

[HHI6818]

I have smoked 4-5 leg of lamb using Malcom Reeds recipe. Really good

How to Smoke a Whole Leg of Lamb

Check out the latest post from How to BBQ Right featuring How to Smoke a Whole Leg of Lamb.

howtobbqright.com

 

[Hogan]

Thanks for the tip.

 

[JeffOsorio]

Smoking lamb shanks works great! To keep them from drying out, try basting or wrapping partway through. I’d go with apple or pecan wood for a milder, slightly sweet flavor what are you leaning toward?

 

[Hogan]

That's a start. What temperature do you cook at - 225 or 350 range? Brine or spritz? I love lamb, but never tried smoking it, so this is a new adventure for me.

 

[AlanaGalvan]

I’ve smoked lamb shanks before and they turn out great! To prevent drying, I recommend wrapping them in foil halfway through to retain moisture. As for wood, I’d go with something milder like apple or pecan to complement the flavor of the lamb without overpowering it.

 

[Jimmy Tolliver]

I've done it. Wrap them in foil with liquid near the end to prevent drying. Apple or cherry wood is great, pecan works too.

 

[Hogan]

Thanks all. Concensus is wrap in foil at halfway point.
Seasons Greetings.