- Mar 20, 2016
- 36
- 39
Did smoked Lamb Shanks for the first time yesterday. Got them in a pack of two at the local publix supermarket for about $6. After some research on here and Google, I went with a red wine reduction with beef stock, worcestershire sauce, garlic, and chopped up onions. I just let the shanks smoke above the tray on the smoker. Took about 4.5 hours at about 225 degrees, and I used pecan wood. The internal temp when I pulled them was about 170 degrees.
The red wine reduction was a little strong, but most of it dried up. I was able to pour the reduction and onion onto the shanks though, and wrapped them in foil and let them rest for about 30 minutes. Sorry I forgot to get a pic of it sliced open.
My girlfriend and I were both impressed with how they turned out. Very tender and great flavor. Plenty of juices as well. It went very well with my baked potato! Here's a couple of pics. Enjoy!
Oh and I also took a little bit of olive oil and my homemade pork rub and rubbed em good, wrapped em and let em sit over night in the fridge. About 16 hours total.
[URL=http://s733.photobucket.com/user/NavyGuy87/media/Mobile%20Uploads/20160916_214949_zpsw3wxxza7.jpg.html]
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The red wine reduction was a little strong, but most of it dried up. I was able to pour the reduction and onion onto the shanks though, and wrapped them in foil and let them rest for about 30 minutes. Sorry I forgot to get a pic of it sliced open.
My girlfriend and I were both impressed with how they turned out. Very tender and great flavor. Plenty of juices as well. It went very well with my baked potato! Here's a couple of pics. Enjoy!
Oh and I also took a little bit of olive oil and my homemade pork rub and rubbed em good, wrapped em and let em sit over night in the fridge. About 16 hours total.
[URL=http://s733.photobucket.com/user/NavyGuy87/media/Mobile%20Uploads/20160916_214949_zpsw3wxxza7.jpg.html]
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