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lamb shanks setting on a bed of orzo on a wooden round platter
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4.46 from 50 votes

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.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Christie Vanover

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

  • 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.

Nutrition

Calories: 596kcal | Carbohydrates: 52g | Protein: 48g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 2158mg | Potassium: 749mg | Fiber: 4g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 9.3mg | Calcium: 93mg | Iron: 5.7mg