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!
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
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
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
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
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
Remove the lamb shank and let it rest for about five minutes. Then serve and enjoy!
Smoked Lamb Shank Tips & Tricks
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:
Other Lamb Dishes
Best Smoked Lamb Shank
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!
