Best Smoked Lamb Shank

Written by Mike Futia | Updated October 30, 2023

Smoked lamb shank is an insanely easy recipe to make on your smoker—the lamb shank comes out delicious, juicy, and fall-off-the-bone tender.

It just requires a few simple ingredients you already have on hand. And best of all—no messy, complicated braising liquid needed! 

lamb shank

Smoked Lamb Shank Ingredients

  • 1 whole lamb shank
  • 1 tbsp olive oil
  • 2 tbsp lamb rub

Smoked Lamb Shank Recipe Instructions

1. Trim any excess fat

lamb shanks

If your lamb shank has a lot of excess fat and silver skin, be sure to remove it with a sharp knife.

2. Apply the olive oil

lamb shank

Use a basting brush to apply the olive oil to all sides of the lamb shank. This will act as a binder for the rub.

3. Apply the dry rub

lamb shank

Apply your favorite lamb rub or BBQ seasoning all over the lamb shank. Allow the rub to adhere to the lamb for at least 10 minutes.

4. Smoke the lamb shank

lamb shank

Preheat your smoker to 250F and smoke the lamb until it reaches an internal temperature of 160F. This should take about two hours.

5. Rest and serve

lamb shank

Remove the lamb shank and let it rest for about five minutes. Then serve and enjoy! 

Smoked Lamb Shank Tips & Tricks

lamb shank

After making smoked lamb shank a bunch of times, here are some tips and tricks:

Smoking Time & Temperature

This lamb shank took two hours to hit 160F internal on a 250F smoker. Be sure to use a digital meat thermometer to make sure the lamb is fully cooked. 

Other lamb shank recipes call for smoking the lamb at 225F, which will take quite a bit longer to reach doneness.

I've found that smoking it at 250F instead results in a lamb that's just as tender, while saving you valuable time.

Pellet Flavors

I'm a big fan of using cherry-flavored pellets when smoking lamb. This produces a mild, fruity smoke that enhances the flavor of the lamb without overpowering it.

I would avoid smoking your lamb shank with mesquite-flavored pellets. Mesquite is a very strong flavor that can overwhelm the delicate flavors of the lamb.

No Braising Liquid Required

Lots of lamb shank recipes call for making a braising liquid. Don't get me wrong: using a braising liquid can definitely add extra flavor and tenderness, but it's a huge time suck that I don't really think is worth the effort.

Here are a few reasons why you don't need a braising liquid:

  • Easy prep: Skipping the braising liquid simplifies the cooking process—fewer ingredients, fewer steps.
  • Smoky flavor: When you smoke lamb shank, the meat naturally absorbs the smoky flavors from the pellets.
  • Natural juices: Lamb shank contains a good amount of connective tissue already, which breaks down during slow cooking to naturally moisten and flavor the meat.
  • Rub: A well-crafted lamb rub can replace the flavors you might get from a braising liquid, providing a depth of flavor directly to the meat.
  • Less cleanup: No braising liquid means fewer pots and pans to clean up afterward! 

Lamb Shank Side Dishes

Here are some sides dishes that pair great with lamb shank:

lamb shank

Best Smoked Lamb Shank

Smoked lamb shank is an insanely easy recipe to make on your smoker—the lamb shank comes out delicious, juicy, and fall-off-the-bone tender.
5 from 1 vote
Prep Time 5 minutes
Cook Time 2 hours
Course Main Course
Servings 2 people
Calories 173 kcal

Ingredients
  

  • 1 lamb shank
  • 1 tbsp olive oil
  • 2 tbsp lamb rub

Instructions
 

  • If your lamb shank has a lot of excess fat and silver skin, be sure to remove it with a sharp knife.
  • Use a basting brush to apply the olive oil to all sides of the lamb shank. This will act as a binder for the rub.
  • Apply your favorite lamb rub or BBQ seasoning all over the lamb shank. Allow the rub to adhere to the lamb for at least 10 minutes.
  • Preheat your smoker to 250F and smoke the lamb until it reaches an internal temperature of 160F. This should take about two hours.
  • Remove the lamb shank and let it rest for about five minutes. Then serve and enjoy!

Nutrition

Calories: 173kcalProtein: 19gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 64mgSodium: 73mgPotassium: 219mgCalcium: 8mgIron: 2mg
Tried this recipe?Let us know how it was!

Mike Futia

Hello, I'm Mike Futia, a passionate griller and BBQ enthusiast. I'm the creator of Grill Frenzy, and I'm committed to sharing my knowledge of grilling and smoking with you. I believe that BBQ and grilling should be accessible to everyone. Whether you're a seasoned pro or just starting out, I'm here to guide you on your grilling journey. Welcome!


LEARN MORE ABOUT MIKE


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