Smoked Lamb Shank

Name: Lammhaxe Geräuchert
Total time: 4 h
Ingredients: 18 g Meersalz; 6 g Schwarzer Pfeffer gemahlen; 6 g Knoblauchpulver; 8 g Paprikapulver geräuchert; 5 g Getrockneter Thymian; 4 g Zwiebelpulver; 12 ml Olivenöl

SmokingLambHot SmokingMedium4-6 hrs93-96°C120-135°COak + Cherry

The lamb shank is rubbed with a bold spice mixture and gently hot-smoked over several hours until the collagen is fully converted. The result is buttery-soft meat falling off the bone with an intense smoky note. Oak and cherry wood provide a full, robust smoky flavor.

Ingredients(for 1 kg)

Sea salt18 g

Ground black pepper6 g

Garlic powder6 g

Smoked paprika powder8 g

Dried thyme5 g

Onion powder4 g

Olive oil12 ml

Instructions

Preparation

15 minutes + 8–12 hours

Mix all spices with olive oil to form a rub. Pat lamb shank dry and rub evenly all over. Cover and rest in the refrigerator for 8–12 hours.

Smoking

4–6 hours

Set smoker with oak and cherry wood to 120–135 °C. Place a water pan inside. Add lamb shanks and replenish wood regularly. Monitor core temperature – target is 93–96 °C for tender, fall-off-the-bone meat.

Resting

15–20 minutes

Remove lamb shanks from smoker, wrap in aluminum foil and rest for 15–20 minutes. Then serve directly or drizzle with the collected juices.

Pro Tip

A water pan in the smoker prevents the shank from drying out – especially important during the long cooking times to reach 96 °C internal temperature.

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