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smoked and braised lamb shank with cherry compote

Smoked and Braised Lamb Shank with a Port Wine Cherry Compote

Embark on a flavor odyssey! Explore the art of Smoked & Braised Lamb Shank. Get ready for a mouthwatering adventure like no other!
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Course: Dinner, Main Course
Cuisine: American, BBQ, christmas, easter, Greek, holiday, Mediterranean, summer
Keyword: braised lamb, braising, cherry compote, double smoked ham, lamb shank, smoked lamb, Summer Recipe
Servings: 2
Calories: 500kcal
Author: Aaron Riley

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.

Nutrition

Calories: 500kcal
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