The Ingredients
2 to 4 – 1-1/2lb Lamb Shanks, 2TBS – Virgin Olive Oil, 1 Large onion – Finely Chopped,2 Carrots – Finely Chopped, 2 Large Garlic Cloves – minced,
1 tsp - Ground Cumin, ½ tsp – Ground Coriander, ½ tsp – Ground Cinnamon, ¼ tsp – Ground Allspice, ¼ tsp – Ground Nutmeg, ½ tsp – Ground Ginger, 1 tsp – finely minced chili peppers, 2 TBS – Tomato Paste, 1 Cup – Dry Red Wine, 1- 28oz Can – Whole Peeled Tomatoes coarsely chopped, 1 Cup – Low Sodium Chicken Stock, Salt and Ground Black Pepper.
The Prep
- Trim the shanks of any unnecessary hide, skin and fat.
- Prepare the spice package. In a bowl combine 1tsp –cumin, ½ tsp –coriander, 1/4 tsp –allspice, ½ tsp -cinnamon, ¼ tsp –Nutmeg, ½ tsp –ginger, 1 tsp – Salt, 1 tsp - black pepper. Wisk thoroughly.
-Prepare the vegetables, chopping and mincing as required.
The Smoke
- Set the smoker at 180 degrees for smoke. Place the cold lamb shanks on a frog mat and set them in zone 4 for indirect heat. We want smoke not heat.
-While smoking prepare the braising sauce.
Braising Sauce
-In a heavy bottomed pot or Dutch oven that has a lid add 2TBS of olive oil and heat at medium.
-Add the onions, carrots and garlic. Cook until lightly brown.
-Add the spice package and mix thoroughly. Stir until fragrant and lightly toasted. 1 Min.
-Add the tomato paste and minced chiles and mix. Cook for 2 minutes
-Deglaze the pot by stirring in the wine. Scrape the fond off the bottom of the pot and reduce the fluid until a syrup.
-Add the tomatoes and chicken stock, mix well and bring mixture to a boil. Pull from heat and cover.
The Sear
-After 1-1/2hrs of smoke, remove the shanks and turn the heat up to searing temp. We're using 450 degrees indirect. Lightly rub the shanks with grape seed oil and set them on the char broiler to sear. Turn to sear all sides. Once seared, set them in the braising sauce.
The Braise
-Return the pot to the heat and set temperature for a simmer when covered. Simmer the shanks for 3 hours or until tender.
Finishing Sauce
-Remove the shanks from the pot and cover them with foil.
-Strain the sauce but save the vegetables.
-Defat the sauce then reduce it at a boil down to 1 cup.
-Return the vegetables to the reduced sauce. Plate the dish with the sauce and veg poured over the shanks.
Along with the lamb shanks we serve "Fruited Couscous", a West African staple, home made Batbout bread and mint yogurt chutney.
It’s a flavorful, spicy treat! … Without a lot of “heat.â€
