I had intended to put these in a stew but the sun had been shining so into the smoker they went. If you don’t have a smoker you can cook these for around the same amount of time in the oven at a really low heat but you’ll miss out on the smokey flavour. You’re aiming for an internal temperature of 900C. The meat won’t fall off the bone, it will still have a small amount of give to it. I marinated these overnight but an hour or so would do if you didn’t have time.
Serves: 4
Cooking time: 6-7 hours
Ingredients
- 4 Lamb shanks
Marinade
- Natural yoghurt (3 tbs)
- Juice of 1/2 lemon
- 3 cloves garlic, minced
- Salt flakes (1 1/2 tsp)
- Ground cumin (1 tsp)
- Ground coriander (1 tsp)
- Ground cinnamon (1 tsp)
- Paprika (1 tsp)
- Hot chilli powder (1/2 tsp)
- Ground ginger (1/2 tsp)
- Tumeric (1/2 tsp)
Method
Combine all of the ingredients for the marinade and mix well. Using a meat probe or kebab skewer, make 20-30 incisions into each lamb shank. This lets more of the marinade and smoke penetrate the meat. Cover and leave in the fridge overnight. In the moring set up the smoker to around 1200C and arrange 3 chunks of cherry wood to give a constant smoke (other smoking woods would also work so have a play around). Smoke the lamb shake until the internal temperature is 900C, around 6 hours.
