Lamb is an extremely popular protein in Australia, but in the states, we’re still learning how to introduce it to our meals. These smoked lamb shanks are prepared with familiar flavors like lemon and fresh herbs with a kick of some good ole American smoke.
This recipe starts with a traditional smoke. The shanks are rubbed with my custom blend of spices, until they reach an internal temperature of 165F degrees.
They’re finished with a braising technique, using a combination of beef broth, tomato paste and fresh herbs and garlic. This helps break down the meat even further, locking in lots of herbaceous juiciness.
Australian Smoked Lamb Shanks with Lemon Orzo
Autumn has its turkey legs, and now summer is set with Australian smoked lamb shanks. Life is better with portable meat on a stick.