Smoked Lamb Shank
Nothing beats lamb shanks in a Guinness gravy over mashed potatoes for a great St. Patrick’s Day meal. My wife’s birthday is St. Patrick’s Day and so I have cooked this at least few times over the years.
  1. Heat your smoker to 225° F
  2. Season lamb shanks with rub
  3. Add your favourite wood for smoking to the smoker and cook lamb shanks uncovered for 1 hour. Any wood will work, oak and cherry are fantastic.
  4. In a large pot, heat the vegetable oil and cook shallot, celery, carrots and garlic until the shallot is translucent. Add the Guiness or stout, the beef stock, tomato paste and Chinese 5 spice. Simmer for 10 minutes.
  5. In a large pan add lamb shanks and gravy. Continue cooking for 1½ – 2 hours longer until internal temperature reaches 145° and desired tenderness
  6. Serve over mashed potatoes