Ah, the sizzle of summer, where you’re neck-deep in the usual suspects – Burgers, Ribs, Brisket, yada yada. But hey, let’s shake things up a bit, shall we? Ever danced with the devil in the pale moonlight… of smoked Lamb? Hold onto your tongs, because #TeamLFR’s Aaron Riley of Bearded Skull BBQ is sharing a flavor fiesta that’ll make your taste buds do a happy tango!
Now, before you scrunch your nose at the mere thought of lamb’s “gamey” reputation, let’s set the record straight. Gamey? Seriously? Lamb’s flavor is a symphony of uniqueness – think rich meatiness with an earthy encore. Match that with the embrace of Live Fire and Smoke, and you’ve got yourself a culinary soirée that Gordon Ramsay would raise an eyebrow to.
Today’s star: Lamb Shank
Nestled just below the knee, this lean, tender nugget is the Beyoncé of braising and smoking. Picture this: fall-off-the-bone Lamb, cozying up to creamy, garlicky mashed potatoes, crowned by a Sweet and Savory Port Wine Cherry Compote. Fine dining? Nah, that’s your backyard!
First up, the smokey serenade. We’re barking up a storm, giving that Lamb a gorgeous mahogany tan, and infusing it with the charms of Oak, Walnut, and Almond woods. No Hickory hogwash, thank you. Then comes the braising ballet, where we transform these shanks into edible poetry. The result? Meat so tender it’ll slide off the bone with a wink and a nod.
Trim off the unnecessary baggage – think excess meat and hard fat. The great silver skin debate? I left some for character, but the choice is yours. So, fellow culinary adventurers, let’s bid adieu to predictable eats and give lamb the spotlight it deserves. Your grill is the stage, and that lamb? It’s the rockstar. Let the smoke rise and the flavors tango – because this summer, it’s all about lamb-infused rhapsodies!
Key Ingredients Used In This Recipe
Cremini Mushrooms
These woodland wonders bring an earthy embrace that waltzes harmoniously with lamb’s richness, creating a culinary pas de deux that’ll have your taste buds dancing with delight!
Walnut Oil
Extracted from nature’s treasure trove, this elixir lends a gentle nuttiness that’s like a secret handshake between your palate and the lamb, unlocking a realm of savory enchantment.
Lamb Shank
A hero of tenderness, this cut unveils a smoky symphony and braised ballet that’s sure to captivate your senses, painting a mouthwatering masterpiece fit for an outdoor epicurean journey!
What Side Dishes Could Be Served Alongside Smoked And Braised Lamb Shank?
Wildfire Herb Roasted Veggies
Tossed in olive oil, these char-kissed veggies burst with a medley of flavors, harmonizing with the lamb’s smokiness like a fire-dancer grooving to its own beat.
Backcountry Balsamic Berry Salad
Fresh berries and tangy balsamic drizzle unite in a zesty tango, cutting through lamb’s richness with a burst of vibrant flavors that’ll leave your taste buds starstruck!
Wildfire Whipped Potatoes
Creamy spuds with a dash of wilderness – these mashed potatoes embrace the lamb’s richness like a bear hug, while a hint of smoky nostalgia keeps your taste buds roaring for more.
FAQs: Smoked And Braised Lamb Shank
Is Lamb Shank Tough? Like a grizzly’s hug turned tender. Braising unlocks tenderness, while smoking adds flavor layers that’ll make your taste buds high-five.
What Wood for Smoke? Skip pinecones, opt for Oak, Walnut, or Almond. Hug your lamb with smoke that’s like a forest campfire serenade.
To Trim or Not to Trim? Silver skin’s like a stubborn jacket – remove most for a snug fit. But hey, a bit’s fine; we all have quirks.
How Long to Cook? Patience, my outdoor amigo. Smoke for a few hours, braise for 2-3. Time’s the secret ingredient.
How to Tame the ‘Gamey’ Ghost? Fear not, the ‘gamey’ reputation’s just a myth. It’s all about earthy elegance and rich flavor – think James Bond, not Bigfoot.
The Best Beverage Pairings For Smoked And Braised Lamb Shank
Craft Beers:
Campfire Stout: Embrace the primal dance of flames with this roasted malt elixir, harmonizing with the lamb’s smoky allure. It’s a bonfire in a glass, bold as your outdoor spirit.
Hickory Hops IPA: Like a forest adventure, this IPA’s piney notes cut through the richness, while caramel undertones blend with the lamb’s braised tenderness. A match for rugged palates.
Cocktails:
Smoke & Spice Old Fashioned: Refined meets rustic as smoked cinnamon and chipotle play with bourbon’s warmth, echoing the lamb’s complexity. Sip by the fire, pondering life’s deep mysteries.
Lavender Wild Mule: Tame the wild with elegance – vodka, lavender syrup, and ginger beer. Its floral zing elevates the lamb’s essence, beckoning you to nature’s table.
Wine:
Tempranillo: Spanish tempranillo waltzes with the lamb’s smokiness, as plum and leather notes create a tango of flavors. Adventure for your palate.
Cabernet: Indulge in the embrace of a rich cabernet. Rosemary and thyme notes cuddle the lamb, while dark fruit whispers secrets of vineyard escapades.
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Equipment
- Smoker
- Disposable pan
- Aluminum foil
- Instant read thermometer
Ingredients
Lamb
- 2 lamb shanks
- 2 tbsp walnut oil binder
- Your favorite beef rub
- Freshly cracked pepper
Braising Liquid
- 2 c beef stock
- 1/3 c Port wine
- 1 whole white onion quartered
- 5 cloves garlic smashed
- 1/2 tbsp peppercorn medley
- 2 sprigs thyme
- 1 sprig rosemary
- Beef rub to taste
Port Wine Cherry Compote
- 3/4 c Ruby Port wine
- 1/2 c chicken stock
- 1 jar cherry preserves
- 3 tbsp sugar
- 1-2 tbsp balsamic vinegar
- 1-2 tbsp garlic chopped
- 1 shallot finely diced
- 1 tbsp butter
- 1-2 tbsp mint chopped
Instructions
Lamb
- Fire up your smoker and adjust dampeners to a smoking temperature of 225-245 F.
- While pit is coming up to temp, trim the lamb shanks of any excess hard fat and silverskin.
- Apply your binder then the black pepper, followed by beef rub. Then allow shanks to rest while smoker comes up to temp.
- Place lamb in smoker and roll smoke for 2 hours.
- While the lamb is smoking, you can prepare the braising liquid by adding all ingredients to disposable pan and mixing.
- After smoking shanks for 2 hours you should have some pull back on the bone, and a beautiful mahogany color. Your internal temp should be around 160 F.
- Once 160 F is reached, it is time to braise the lamb shanks by adding them to disposable pan with liquid and wrapping tightly with foil.
- Place the pan on smoker with the same set up for 3 Hours or until internal temp of 195-203 F is reached.
- Pull pan off smoker and allow to rest until you can handle. Then pull meat and serve.
Port Wine Cherry Compote
- Add butter to a saucepan, over medium heat. Add shallots and garlic once butter is melted, and sauté until tender and fragrant.
- Add remaining ingredients and lower heat to low.
- Simmer until sauce thickens. (About 6-8 minutes.) Once sauce coats a spoon, pull off heat.
