Smoked lamb shanks plated with slow cooked red potatoes, Crimini mushrooms, cumin-spiced carrots drizzle with broth reduction.

If you enjoy lamb then there is a good chance you like lamb shanks. I prefer shanks from the front legs because there is less bone to mess with – and they are a bit easier to handle. But regardless of which you choose – a light touch of smoke and then slowly braising them with onions, garlic, herbs and tasty spiced stock is, in a word I like to use: DEE-LISH-US!

American Lamb - I think the front leg shanks are easier to cook and have less bone. Also added about 10oz of lamb stew meat to flavor the broth.

While shopping for something different to prepare this weekend, I happened upon lamb shanks in the meat counter and picked up three – plus a package of lamb stew meat to add to the broth – as the idea and recipe were developing in my head. I selected American lamb for this recipe – as I think of it as being somewhat milder than the Australian or New Zealand lamb.  I prefer lamb from those areas when grilling over direct heat and using a vinegar-based or spicy mop or glaze. For this recipe I chose shanks from the front legs of the lamb, as I ‘believe’ those of the hind leg have more bone and I don’t like to pay for bone when I want meat.

Lamb shanks and stew meat after smoking for about 2 hours - cherry & apple wood. You can do this in a smoker or your grill set for indirect heat and wood chips in a smoker box or aluminum foil "smoke bomb."

While the shanks were smoking I prepared the mirapoix (equal parts onions, celery, carrots) by dicing a medium yellow onion and one medium shallot and sautéed these together with a bit of pomace olive oil (Pomace olive oil is made by processing the olive pits remaining after the cold pressed virgin oil is made. The oil from the pits, or pomace, can withstand higher temperatures of grilling and saute – and is cheaper too! – while retaining most of the health benefits of olive oil.) and touch of salt. As the onions became translucent I was inspired to toss in a pinch of dried parsley – OK, OK – I happened to reach for a small cup I keep above the stove and it fell in….so I didn’t worry about it.

Sauteed cumin-spiced carrots & thyme added.

I sautéed the baby carrots without chopping – adding a Tbsp of butter and about 1/4 tsp of ground cumin to the pan. The aroma of these flavors was delightful.  I could add a little freshly ground black pepper and eat it as a side dish! Into the pot it went with the onions and added diced celery.  Also 5 cloves of minced garlic, 2 cups of home-made chicken stock (I just about always save the chicken carcass after roasting a chicken in The Big Easy and make chicken stock from them.  It’s easy, tasty and a good use of scraps from trimming veggies, etc.) and pre-heated the crock pot to Low.

After 2+ hour of light cherry & apple wood smoke I added the smoked lamb shanks and diced up the stew meat to make it even smaller so it would add richness to the broth as well as impart flavor. On top of it all I tossed the remaining dozen sprigs of dried thyme from my summer garden and a reduction of red wine (pinot noir from dinner a few nights back) and good quality balsamic vinegar.  Put the lid on things and set the timer for an hour. At one hour, I reduced the heat to Warm and went to bed.

Whole Crimini mushrooms & small red potatoes go into the pot after lamb is removed...cook for about an hour or so before removing.

The next day, after about 12+ hours of slow cooking – I removed the lamb shanks and added red potatoes and Crimini mushrooms.

About the mushrooms: Crimini are really just young Portabella mushrooms. I like the musky flavor of mushrooms and in a broth, it’s important to know the mushrooms will absorb flavors as well as add flavor, so I chose mushrooms that were ‘open’ because they have matured and impart the richer “mush-roomy” flavor to the broth!

After about an hour in the pot on Low, I removed the cooked mushrooms, potatoes and most of the carrots to separate bowls.  I used my hand-held immersion blender to thoroughly mix the remaining tidbits of veggies, lamb fat, spices and meat – then strained it through a sieve and into a sauce pan. The broth was rich tasting and dark but still quite thin so I reduced it on Medium heat for about 10-15 minutes and thickened with about a Tbsp of Wondra flour.

Smoked lamb shank plated after slow cooking overnight in broth. Served with Crimini mushrooms, red potatoes and cumin-spiced carrots.

Plated the shanks and sides – drizzled with the broth reduction and garnished with some flat leaf parsley.  Sea salt and black pepper grinders were on the table for my guests to season to taste.  What’s that word again?  Oh yeah… DEE-LISH-US!

Don’t like the flavor of lamb? Substitute veal shanks, turkey or chicken thighs.

Thanks and…

Happy Grilling!