The lamb shank has long been a classic cut for slow cooking and braising. During the process, the connective tissue breaks down and makes the meat melt in your mouth tender.

Smoking the lamb shanks on a pellet smoker is the best way to achieve this result. This method allows the shanks to slowly absorb smoke and infuse it with smoky flavor.

How Long Should I Smoke Lamb Shanks?

One of the key factors to cooking meaty lamb shanks is to slow cook them so that they become fall-apart tender. This requires lots of connective tissue to break down, so you need to smoke the meat slowly and allow it to braise in a braising liquid for a long period of time.

The simplest way to do this is to smoke the lamb shanks for two hours before transferring them to a braising pot. This will give you the smoky flavor in the smoker and then let the collagen in the meat to break down completely as it is braised for a long period of time in the braise.

Once the meat has reached a temperature of 185-190 degrees F, remove it from the smoker and place it on a cutting board to rest for about 20 minutes. This will allow the meat to absorb any remaining juices and flavors from the braising liquid so that it is deliciously tender when you serve it!

Benefits of Smoking Lamb Shanks

Like many of the more difficult cuts of meat that smoke well (brisket, pork butt, spareribs, beef short ribs), lamb shanks benefit from slow cooking and braising. This allows the connective tissue, collagen, and fat interwoven throughout to break down and melt over time.

When done properly, these tender and juicy lamb shanks practically fall off the bone. This makes them perfect for smoking and braising, which results in incredibly delicious and tender meat.

To start, season the lamb shanks with salt and pepper. Pat dry and place on a griddle over medium-high heat until lightly browned, about 8 minutes. Transfer to a plate and repeat with remaining shanks.

Smoking Lamb Shanks on the Grill

Smoking lamb shanks on the grill is a great way to get fall-off-the-bone tender meat. You can use a pellet smoker to add smoky flavor or you can smoke on a traditional charcoal or gas grill.

The first step is to prepare your grill for indirect cooking. This means preheat one side of the grill to 225 deg F and place the lamb shanks on the other side of the grill away from the direct heat.

Once the grill is up to temperature, add some wood chips and place the lamb shanks on the grill, evenly spaced. Depending on the size and thickness of your shanks, they will take about 4 hours to cook.

After the lamb has smoked, remove it from the grill and let it rest in foil for 20-30 minutes before serving. This will help it absorb the remaining juices and flavors.

Smoking Lamb Shanks on the Barbecue

If you want to add a little extra flavor to your lamb shanks, you can smoke them on the barbecue. This process can give your dish a beautiful mahogany color and a smoky, delicious flavor that you just can’t get indoors.

The shanks should be cooked until they are tender and fall-off-the-bone, and you can serve them in a variety of ways to suit your taste. The best way to achieve this is to cook them low and slow on your smoker for a long period of time.

The shanks should be seasoned with a rub made of garlic powder, smoked paprika, onion powder, salt, and pepper. Then they are braised in a beef broth and wine bath for a rich and tender meal.

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