4 meaty lamb shanks
salt and freshly ground pepper
FOR THE RUB
1 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground allspice
1⁄4 teaspoon freshly grated nutmeg
FOR THE SAUCE
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 large garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon Harissa
1 cup dry red wine
1 28-OZ (794 gr) can whole peeled tomatoes, coarsely chopped
2 cups chicken stock or canned low-sodium broth
FOR THE GARNISH
2 tablespoons finely chopped mint
2 tablespoons chopped cilantro
- Combine the cumin, coriander, cinnamon, allspice and nutmeg in a small bowl. Season the lamb shanks with salt, pepper, and ½
of the spice mixture.
- In a large skillet, heat the olive oil. Add the onion, carrots and garlic and cook over MEDIUM heat, stirring, until lightly browned about 5 minutes. Add the remaining spice mixture and cook, stirring until lightly toasted, about 1 minute. Add the tomato
paste and Harissa, cook over MEDIUM-HIGH heat, stirring, until lightly browned, about 2 minutes. Stir in the wine, the tomatoes
and the chicken stock. Season with salt and pepper and bring to a boil, then remove from the heat.
- Meanwhile, light the Broil King® Keg and adjust the settings for a constant temperature of 275°F (135°C).
- Place the prepared vegetable mixture in the diffuser pan on the smoker, then position the grids above and arrange the lamb
shanks on the grids. Let smoke for 3 hours.
- Remove the lamb and sauce from the smoker. Skim the fat from the surface of the sauce, nestle the meat in the sauce and cover
tightly with foil. Replace the pan on the smoker and continue to cook for 1 hour.
- Garnish with chopped fresh mint and cilantro. We served this with toasted naan bread and steamed asparagus.