Smoked Honey-Thyme Lamb Shanks
This recipe transforms succulent lamb shanks into an extraordinary smoked dish through a sweet-herby honey-thyme glaze. The glaze is applied toward the end of the smoking process and caramelizes into a shiny, aromatic layer. The combination of beechwood smoke, honey, and thyme creates an irresistible flavor experience.
Ingredients(for 1 kg)
Instructions
Preparation and pre-seasoning
20 minutes + 12 hoursMix salt, pepper, and garlic powder and rub the lamb shanks with it. Coat with olive oil and rest covered for 12 hours in the refrigerator. Separately mix glaze from honey, thyme, and Dijon mustard.
Slow smoking
5-7 hoursPreheat smoker to 110-125 °C with beech and cherry wood. Add the shanks and smoke slowly. Keep temperature constant. At 75 °C internal temperature, wrap in butcher paper.
Glazing
60 minutesRemove butcher paper and apply the honey-thyme glaze thinly to the shanks every 15 minutes. Increase temperature to 120-125 °C. Repeat the process four times until a shiny crust forms.
Final rest and serving
20 minutesAt 80-85 °C internal temperature, remove shanks from the smoker, loosely cover with foil, and rest for 20 minutes. Serve with a final honey-thyme sheen and garnish with fresh thyme.
Pro Tip
Remove the shanks from the smoker at 75 °C internal temperature and wrap in butcher paper (Texas Crutch), then finish cooking to 80-85 °C at a lower temperature – this makes the meat exceptionally soft and helps it pull away from the bone.
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