Moroccan Ras el Hanout Cold-Smoked Lamb Shank
Lamb shanks are rubbed with an aromatic Ras el Hanout curing mix and dry-cured for several days before cold smoking. The result is an intensely spiced, deep red meat with complex oriental flavors. Ideal sliced as charcuterie or thinly shaved as a starter.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesRinse lamb shanks under cold water and pat dry. Combine all ingredients into a homogeneous curing mix. Massage the mixture evenly over all sides of the meat, making sure to cover around the bone joints thoroughly.
Dry Curing
5–6 daysVacuum seal each shank individually or wrap tightly in cling film. Cure in the fridge at 4 °C, turning daily and redistributing any released brine. After curing, rinse under cold water and pat dry with paper towels.
Air Drying
12 hoursHang the rinsed shanks on meat hooks and air-dry at room temperature (max. 15 °C) or in front of a fan for 12 hours until the surface develops a slightly tacky pellicle.
Cold Smoking
3 × 4 hours (with 8 hr rest in between)Use cedar and applewood chips in a 1:1 ratio in a cold smoke generator. Keep smoking temperature below 20 °C. Perform three 4-hour smoking sessions, allowing the meat to hang in a cool, airy spot for at least 8 hours between each session.
Maturation and Storage
2–5 daysAfter the final smoking session, let the shanks mature uncovered in the fridge for 2–5 days. This deepens the flavors and firms the texture. Serve thinly sliced or shaved; vacuum sealed, they keep for up to 3 weeks.
Pro Tip
Between smoking sessions, always hang the meat in a cool, airy spot for at least 8 hours – this prevents bitterness and ensures even smoke penetration.
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