Pacific Rim Smoked Lamb Shanks |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Steven Raichlen Ingredients:
4 tablespoons asian dark sesame oil |
4 (12 -14 ounce) lamb shanks |
1 tablespoon coarse salt |
1 tablespoon sugar |
1 teaspoon chinese five spice powder |
1 teaspoon fresh ground black pepper |
1 1/2 cups tomato base barbecue sauce |
1/2 cup hoisin sauce |
1/4 cup rice wine |
2 tablespoons sriracha sauce (or your favorite hot sauce) |
1 1/2 cups wood chips, soaked for 1 hour in water to cover, then drained (oak is preferred) |
Directions:
1. Drizzle oil over the lamb shanks; rubbing it into the meat with your fingertips.
2. Add salt, sugar, five-spice powder, and pepper to a small bowl; stir to mix or use your fingers to mix.
3. Sprinkle the rub all over the lamb, patting it onto the meat with your fingers.
4. To make the barbecue sauce: add bbq sauce, hoisin sauce, rice wine, and sriracha in a nonreactive saucepan over medium heat; bring to a simmer; let simmer 10-15 minutes, until thick and richly flavored; set aside.
5. Set up grill for indirect grilling and preheat to medium-low; **for gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium-low.
6. When ready to cook, place the lamb shanks, on their side, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
7. Smoke roast the lamb shanks for 1 hour.
8. Wrap each shank in foil and continue cooking until very tender, 45 minutes to 1 1/4 hours more.
9. When the shanks are fully cooked, the meat will have pulled back from the shank bone and will be tender enough to pull apart with your fingers; internal temperature should be about 180°.
10. During the last 15 minutes or so, unwrap the shanks and brush them with some of the sauce.
11. Transfer the grilled lamb shanks to a platter and serve with the remaining barbecue sauce.
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