Wine-Braised Smoked Lamb Shanks

Let's Cook

1. Step 1.

   Preheat the smoker to 225°F using cherrywood or applewood. Coat each lamb shank with 1½ teaspoons of the olive oil, then season each with 1½ teaspoons of Beef Rub.

2. Step 2.

   Place the seasoned lamb shanks on the smoker and cook until the internal temperature reaches 165°F, about 90 minutes to 2 hours depending on shank size. Remove the shanks from the smoker.

3. Step 3.

   While the lamb is smoking, in a large saucepan over medium heat, add the remaining 1 tablespoon olive oil, the diced onion, carrots, and celery. Sauté for 8 minutes, until the vegetables are soft but not caramelized.

4. Step 4.

   Add the chopped garlic to the saucepan and cook for 2 minutes, stirring frequently.

5. Step 5.

   Add the smoked lamb shanks and the red wine to the saucepan. Bring the wine to a simmer.

6. Step 6.

   Add the beef stock, rosemary sprig, tomato paste, and bay leaf. Bring the liquid back to a simmer, then cover the saucepan and reduce the heat to the lowest setting. Let simmer for 2 hours, or until the lamb shanks are fork-tender.

7. Step 7.

   Serve the braised lamb shanks over creamy root vegetable puree, creamy polenta, or with crusty bread to soak up the juices.