Smoked Lamb Shank Casserole
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 place in a baking dish then covered in vegetables and red wine. Then it is smoked until falling off the bone.
This recipe makes a nice change from the ‘traditional’ smoked meats that are most often cooked.
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 crushed garlic
salt and pepper, to taste
Place all the ingredients in 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 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 a shallow bowls with the thickened juices. Pairs well with mashed potatoes and/or fresh bread.