Moroccan Smoked Lamb Shanks
Aromatic lamb shanks with warm spices.
Jump to RecipeThese lamb shanks combine the warming spices of Moroccan cuisine with BBQ smoke for something truly special. The fall-off-the-bone tender meat with dried fruit and chickpeas is comfort food at its most exotic. It's the kind of dish that fills your kitchen with incredible aromas.
This is perfect for cold weather dinner parties or special Sunday dinners. The presentation is impressive - each shank is a generous, elegant serving. People will think you spent all day cooking (the smoker does most of the work).
Serve over couscous to soak up all that incredible braising liquid. Preserved lemons on the side are traditional. A simple salad with lemon dressing balances the richness. Warm flatbread for scooping up the sauce is essential.
Ras el hanout is the signature spice blend here - warming, aromatic, and complex. Some blends are spicier than others, so adjust to your taste. Adding preserved lemon during braising adds authentic Moroccan flavor.
Smoke the shanks first to build flavor, then braise until the meat is falling off the bone. The combination of smoke and the aromatic braising liquid creates incredible depth. Don't rush the braise - the collagen needs time to break down completely.
Ingredients
Instructions
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1
Season the lamb shanks generously with ras el hanout spice blend on all sides. If you don't have ras el hanout, Dizzy Pig All-Purpose Rub with a pinch of cinnamon works well.
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2
Set your smoker to 275°F with cherry wood chunks for a mild smoke.
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3
Place the shanks on the smoker grate and smoke for about 2 hours until the exterior is deeply colored and aromatic.
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4
Transfer the shanks to a tagine or Dutch oven. Add canned diced tomatoes, chicken broth, and sliced onion. Cover tightly.
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5
Return to the smoker or move to a 300°F oven. Braise for about 4 more hours.
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6
The shanks are done when the internal temperature reaches 205°F and the meat is falling off the bone. Verify with an instant-read thermometer.
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7
Add dried apricots and chickpeas during the last 30 minutes of cooking so they warm through and absorb the braising liquid.
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8
Serve over a bed of fluffy couscous with the braising liquid spooned generously over the top.