Autumn has its turkey legs, and now summer is set with Australian smoked lamb shanks. Life is better with portable meat on a stick!
For the Lemon Herb Rub:
For the braising liquid:
For the lemon and herb orzo:
1. To prep: 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 225 degrees F.
2. To cook: Place the lamb shanks on the heated smoker. Smoke until the internal temperature of the lamb reaches 165 degrees F (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 200 degrees F.
3. For the 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.
Lamb is an extremely popular protein in Australia, but in the states, we're still learning how to introduce it to our meals. These smoked lamb shanks are prepared with familiar flavors like lemon and fresh herbs with a kick of some good ole American smoke.