Pacific Rim Smoked Lamb Shanks - cooking recipe

Ingredients
    Lamb and Rub
    4 tablespoons asian dark sesame oil
    4 (12 -14 ounce) lamb shanks
    1 tablespoon coarse salt
    1 tablespoon sugar
    1 teaspoon Chinese five spice powder
    1 teaspoon fresh ground black pepper
    Hoisin Barbecue Sauce
    1 1/2 cups tomato base barbecue sauce
    1/2 cup hoisin sauce
    1/4 cup rice wine
    2 tablespoons sriracha sauce (or your favorite hot sauce)
    Other Ingredients
    1 1/2 cups wood chips, soaked for 1 hour in water to cover, then drained (oak is preferred)
Preparation
    Drizzle oil over the lamb shanks; rubbing it into the meat with your fingertips.
    Add salt, sugar, five-spice powder, and pepper to a small bowl; stir to mix or use your fingers to mix.
    Sprinkle the rub all over the lamb, patting it onto the meat with your fingers.
    To make the barbecue sauce: add bbq sauce, hoisin sauce, rice wine, and sriracha in a nonreactive saucepan over medium heat; bring to a simmer; let simmer 10-15 minutes, until thick and richly flavored; set aside.
    Set up grill for indirect grilling and preheat to medium-low; **for gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium-low.
    When ready to cook, place the lamb shanks, on their side, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
    Smoke roast the lamb shanks for 1 hour.
    Wrap each shank in foil and continue cooking until very tender, 45 minutes to 1 1/4 hours more.
    When the shanks are fully cooked, the meat will have pulled back from the shank bone and will be tender enough to pull apart with your fingers; internal temperature should be about 180\u00b0.
    During the last 15 minutes or so, unwrap the shanks and brush them with some of the sauce.
    Transfer the grilled lamb shanks to a platter and serve with the remaining barbecue sauce.

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