Smoked lamb shanks are a BBQ favorite outside of the US. Try this Aussie style recipe to understand exactly why! It’s always BBQ season in the land down under, and they’ve got some pretty interesting flavors to show for it.
Aussie Style BBQ Lamb Shanks
Aussie Style Rub
Grab a large enough bowl, and the following ingredients to it:
- Salt, 1 large TBSP
- Brown sugar, 1 large TBSP
- Ground coriander, 1 TBSP
- Cracked pepper, 1 TBSP
- Ground cumin, 1 TBSP
- Garlic granules, 1 TBSP
- Cayenne pepper, 1 tsp
- Chilli flakes, 1 tsp
- Onion granules, 1 tsp
Mix these ingredients until you have a uniform rub. If you want to cook more lamb shanks, you can adjust the quantity accordingly.
Preparing the Shanks
For those who know what Vegemite is, you might be sceptical – but trust us when we say this works like a treat. Think of it like using soy sauce – just a thicker version of it. For every 2 tablespoons of it, mix in 1/2 tsp of sugar. Alternatively, you can get “promite”, which is a sweeter version out of the jar.
Pat the lamb shanks dry with a paper towel. Then coat them with vegemite, covering all sides as best as you can.
TIme to make that rub we made rain! Apply a liberal coat of the spice mix to the meat, and let it stick to the vegemite.
Grab a deep enough cooking tray. Pour in 1/3 inch of sherry wine – this will help tenderize the meat, and infuse it with one more layer of flavor.
Place the lamb shanks on the tray. Before placing it over heat, grab a bulb of garlic, smash it, and place it on the tray with the lamb.
Smoking the Lamb Shanks
Time to fire up your smoker! Prepare it for cooking at 250ºF, then place the tray on there and close the lid. Add wild cherry and apple (or other fruit) wood for smoke.
Cook for approximately 4 hours. At this point, the meat should be a deep red, and pulling back from the bone. The sherry should also be almost completely gone.
Save the leftover jus from the tray, to dip the meat in. Rest the lamb shanks for ~10 minutes.
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