Pacific Rim Smoked Lamb Shanks Recipes

PACIFIC RIM SMOKED LAMB SHANKS

Steps:

• Drizzle oil over the lamb shanks; rubbing it into the meat with your fingertips.
• Add salt, sugar, five-spice powder, and pepper to a small bowl; stir to mix or use your fingers to mix.
• Sprinkle the rub all over the lamb, patting it onto the meat with your fingers.
• To make the barbecue sauce: add bbq sauce, hoisin sauce, rice wine, and sriracha in a nonreactive saucepan over medium heat; bring to a simmer; let simmer 10-15 minutes, until thick and richly flavored; set aside.
• Set up grill for indirect grilling and preheat to medium-low; **for gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium-low.
• When ready to cook, place the lamb shanks, on their side, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
• Smoke roast the lamb shanks for 1 hour.
• Wrap each shank in foil and continue cooking until very tender, 45 minutes to 1 ¼ hours more.
• When the shanks are fully cooked, the meat will have pulled back from the shank bone and will be tender enough to pull apart with your fingers; internal temperature should be about 180°.
• During the last 15 minutes or so, unwrap the shanks and brush them with some of the sauce.
• Transfer the grilled lamb shanks to a platter and serve with the remaining barbecue sauce.

SIMMERED LAMB SHANKS

Steps:

• Place a frypan over high heat.
• Add the shanks and cook for 2 minutes on each side or until well browned.
• Place the lamb in a baking dish with the stock, wine, bay leaves, garlic, onions, rosemary, marjoram and peppercorns.
• Cover dish and bake at 315F for 2 hours or until lamb is very tender.
• Serve in deep bowls.
• Lovely with a garlic/potato mash.

BASQUE LAMB SHANKS

Steps:

• Combine the flour and salt in a zip-lock plastic bag.
• One at a time, add the lamb shanks and shake until evenly coated.
• Place a large saute pan over med-high heat and add the oil.
• Add the lamb and cook, turning, for 15-20 minutes, until browned on all sides.
• Transfer lamb to the slow cooker.
• Add in the beans, garlic, stock, wine, and tomatoes.
• Cover and cook on LOW for about 5 hours.
• Add in the squash and cook on LOW for another 3 hours, until the lamb and squash are very tender.
• Just before serving, stir in the olives and thyme and season to taste with salt and pepper.