bone in lamb shank

Hi gregg...I was faced with the same dilema about a year ago. I love lamb but didn't know what to do with it in my smoker. I found a website www.sheepscreek.com and went from there. I haven't tried lamb shanks but have done leg of lamb and rack of lamb using their recipes (modified of course), and had great results.
CB

I've used some sort of Mediterranian recipe on those dudes. They're great, but take a lot of cooking.

As for smoking, I'm wondering if they're too lean to result in a good end. Try it, and maybe do something to protect from drying out. Foil 'em after awhile.

Good luck.

Lamb shanks are in need of braising. Long slow simmer in a good stock. I'll smoke and eat most anything, but I don't see lamb shanks taking to well to the smoker.

Todd G. is correct. Lamb shanks sould be braided. I use a Moroccan recipe that uses cured lemons, prunes, garlic, onion, carrots and water (I like wine) in a tagine or covered pot. Cook until the meat wants to fall off the bone. We serve it over rice.

smokemullet

I agree with the above posts regarding braising the lamb shanks. Technically braising is slow cooking in enough liquid to cover the meat about 1/2 way (vs stewing in which the meat is completely submerged in liquid. It is true that the shanks are similar to other cuts which take to slow cooking for collagen breakdown but they are relatively small and lean and I don't think they would taste good just smoked.

I cook them often. I sear them in a little olive oil to give them a bit of "bark". Remove from pan. Depending on your taste saute some onions and garlic in the oil. Then, deglaze the pan with wine or a chicken broth. Then put them in a dutch oven with enough broth/liquid to cover by 1/2. Cover and bake at 350 for 2-3 hours. You can add other veggies/spices to the basic concept. Great to serve over rice or noodles.