Name: Australian Smoked Lamb Shanks with Lemon Orzo
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: 4 Australian Lamb Shanks; zest of 1 lemon; 1 tbsp brown sugar; 2 tsps sea salt; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp dried rosemary; 1 tsp smoked paprika; 1/2 tsp ground black pepper; 1 cup beef broth; 1 tbsp tomato paste; 6 cloves garlic (peeled and mashed); 2 sprigs fresh rosemary; 2 sprigs fresh oregano; 1 1/2 cups orzo; 1/4 cup lemon juice; 1/4 cup olive oil; 1 tsp salt; 1/2 tsp ground black pepper; 1/4 cup red onion (minced); 1/4 cup celery (minced); 1/2 serrano pepper (seeded and minced); 2 tbsps fresh mint (chopped); 1 tbsp fresh oregano (chopped)

Using a knife, remove the silverskin from the exterior of the shanks. This will make them more tender.
Combine the lemon zest, brown sugar, salt, garlic powder, onion powder, oregano, rosemary, paprika and pepper.
Rinse the lamb shanks. Pat dry. Rub evenly with the Lemon Herb Rub. Let rest at room temp while you heat the smoker to 225F degrees.
Place the lamb shanks on the heated smoker. Smoke until the internal temperature of the lamb reaches 165F degrees (about 1 1/2 hours).
Combine the broth and tomato paste. Pour it into a disposable aluminum pan. Add the garlic, fresh herbs and shanks to the pan. Smoke for 1 1/2 hours.
Cover. Smoke for 45 minutes, or until the internal temperature of the lamb reaches 200F degrees.

Lemon and Herb Orzo

Cook the orzo in salted boiling water for about 10 minutes. Drain and place in a large bowl.
In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
Pour the lemon juice mixture into the pasta and stir in the red onion, celery, pepper, mint and oregano. Let rest for 1 hour before serving.