Last updated December 31, 2017

Disclosure: Aussie Beef & Lamb sponsored this post. Opinions are my own.

Autumn has its turkey legs, and now summer is set with Australian smoked lamb shanks. Life is better with portable meat on a stick.

lamb shanks setting on a bed of orzo on a wooden round platter

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.

lamb shank smoking on grill

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.

aluminum pan with 4 lamb shanks, broth and herbs

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.

pulled lamb shank on top of orzo

lamb shanks setting on a bed of orzo on a wooden round platter

Australian Smoked Lamb Shanks with Lemon Orzo

Course: Main Course
Cuisine: American
Keyword: lamb, shanks
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 4
Calories: 596 kcal
Author: Christie Vanover
Autumn has its turkey legs, and now summer is set with Australian smoked lamb shanks. Life is better with portable meat on a stick.
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Ingredients

  • 4 Australian Lamb Shanks

Lemon Herb Rub

  • 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

Braising Liquid

  • 1 cup beef broth
  • 1 tbsp tomato paste
  • 6 cloves garlic peeled and mashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh oregano

Lemon and Herb Orzo

  • 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

Instructions

  1. Using a knife, remove the silverskin from the exterior of the shanks. This will make them more tender.
  2. Combine the lemon zest, brown sugar, salt, garlic powder, onion powder, oregano, rosemary, paprika and pepper.
  3. 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.
  4. Place the lamb shanks on the heated smoker. Smoke until the internal temperature of the lamb reaches 165F degrees (about 1 1/2 hours).
  5. 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.
  6. Cover. Smoke for 45 minutes, or until the internal temperature of the lamb reaches 200F degrees.

Lemon and Herb Orzo

  1. Cook the orzo in salted boiling water for about 10 minutes. Drain and place in a large bowl.
  2. In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
  3. 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.
Nutrition Facts
Australian Smoked Lamb Shanks with Lemon Orzo
Amount Per Serving
Calories 596 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 127mg42%
Sodium 2158mg94%
Potassium 749mg21%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 5g6%
Protein 48g96%
Vitamin A 480IU10%
Vitamin C 9.3mg11%
Calcium 93mg9%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.