Smoked Lamb Shanks – Low & Slow Perfection

Smoked lamb shanks are rich, tender, and full of deep smoky flavour when cooked low and slow. Using a simple herb-spice rub and a squeeze of mustard to bind, these shanks develop a beautifully caramelised bark on the outside while becoming fall-apart tender inside. Cooked for 5–6 hours at 125 °C (257 °F), they’re the ultimate comfort BBQ dish that brings together rustic flavours and refined barbecue technique.

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Prep time

20 minutes

Cook time

5–6 hours

Serves

4

Ingredients

• 4 lamb shanks, 500 g (1.1 lb) each
• Squeeze of American mustard (about 2 tbsp / 30 g) for binding
• 1 tbsp (6 g) thyme, finely chopped
• 1 tbsp (6 g) rosemary, finely chopped
• 1 tbsp (18 g) salt
• 1 tsp (3 g) garlic powder
• 3 tsp (7 g) smoked paprika
• ½ tsp (1 g) cayenne pepper

Method

Step 1 – Preheat the smoker

Set your smoker to 125 °C (257 °F). Choose wood that complements lamb, such as oak, cherry, or hickory.

Step 2 – Prepare the shanks

Pat the lamb shanks dry with paper towel. Apply a light squeeze of American mustard to each shank and rub evenly to create a sticky surface for the seasoning.

Step 3 – Make and apply the rub

Mix thyme, rosemary, salt, garlic powder, smoked paprika, and cayenne in a small bowl. Coat each lamb shank generously with the rub, pressing it in so it sticks well.

Step 4 – Smoke the lamb shanks

Place the shanks directly on the smoker grates. Smoke for 5–6 hours, maintaining a steady 125 °C (257 °F). Rotate occasionally to ensure even cooking.

Step 5 – Check tenderness

The shanks are ready when the internal temperature reaches 93 °C (199.4 °F) and the meat is tender enough to pull back easily from the bone. If they’re not quite tender, keep cooking until they reach this texture.

Step 6 – Rest & serve

Remove the lamb shanks from the smoker and rest them, loosely tented in foil, for 15 minutes before serving. This allows juices to redistribute and ensures maximum tenderness.

Tips

• For extra juiciness, wrap the shanks in foil with a splash of stock or red wine after 3–4 hours, then return them to the smoker until done.
• Pair these smoked lamb shanks with creamy mashed potatoes or roasted vegetables for the perfect BBQ feast.

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