Perfectly smoked lamb shanks slow cooked on any grill or smoker with a tasty homemade BBQ rub.Whether you're cooking on a pellet grill like a Traeger or Pit Boss, in an electric smoker like a Masterbuilt, or using a regular old Weber grill, we've got you covered with the best step-by-step technique.
Smoker -or- a Grill with a Smoker Box or Pellet Tube
Smoking Wood chips, chunks, or pellets
Ingredients
6lbsraw bone-in lamb shanksroughy 4-6 shanks
6tablespoonOlive Oil
3tablespoonkosher salt
2tablespoondried rosemary leaves, crushed
1tablespoondried mustard powderremoved from the stems and finely chopped
1tablespoonground black pepper
1tablespoonpaprika
1teaspoonground bay leaves
10clovesfresh garlic, peeled and pressed, or minced
Instructions
Prepare the Lamb Shanks
Trim any excess fat and silver skin from the lamb shanks
Coat the shanks in the oil, mix the remaining ingredients in a bowl and rub the mixture onto the shanks.
Coat each lamb shank with the mixture and then wrap in plastic wrap, place in the refrigerator for at least 2 hours, preferably overnight.
Set up the Grill or Smoker
Light the smoker or set up the grill for indirect cooking with a smoker box and preheat to 225° F.
Add wood chips to the smoker tray, smoker box, or add a chunks to the firebox/charcoal.
Once the smoker/grill is up to temperature and smoke is being produced, remove the lamb shanks from the plastic wrap and place on the smoker, evenly spaced.
Smoke the Lamb Shanks
Keep the smoker temperature steady at 225°F for about 4-5 hours until the internal temperature lamb shanks have about 185-190°F and then remove them from the smoker.
Place the smoked lamb shanks on a plate, uncovered, to rest for about 20 minutes before serving.
Add salt and pepper if needed.
Plate the lamb shanks whole or slice into portions and serve immediately.