This is a wonderful dish cooked in a smoker, but unlike a traditional meat cook, it is more like a smoked casserole, giving the dish a new complexity.
The lamb shanks are placed in a baking dish and then covered in vegetables and red wine. Then it is smoked until the meat is falling off the bone.
This recipe makes a nice change from the ‘traditional’ smoked meats that are most often cooked.
Smoked Lamb Shank Casserole Recipe
- 8 lamb shanks
- 1 bottle red wine cabernet sauvignon
- 1 liter beef stock
- 3 carrots chopped
- 2 onions quartered
- 1 bunch celery chopped
- 8 mushrooms quartered
- 3 cloves garlic crushed
- salt and pepper to taste
- baking dish
- Place all the ingredients together in a baking dish or similar so the lamb shanks are fully covered by the wine and vegetables.
- Preheat the smoker to 250 degrees F (120 degrees C).
- Cook in the smoker unwrapped for 2 to 3 hours, then wrap foil over the top to stop the juices from evaporating off, then cook for an additional 3 hours.
- Check the meat, and continue cooking until the lamb is to your preferred doneness – typical is falling off the bone. The whole cook time should be in the order of 7 hours. For the last hour of cooking remove the foil to allow some extra juice to evaporate and the vegetables/meat to get some additional texture/color.
- Serve the lamb shanks in shallow bowls with the thickened juices. Pairs well with mashed potatoes and/or fresh bread.