WHAT YOU NEED…

• 4 Lamb Shanks
• Olive Oil
• 1/4 Cup BBQ Rub
• Drizzle of Honey
• 2 Knobs Butter
• 1 Cup Chicken Stock
• Rosemary & Fresh Garlic

HOW TO DO IT…

1. Lightly trim lamb shanks of excess fat then rub with olive oil and apply a good coating of rub. This recipe used Carnivore Candystore Smokin Herb & Garlic, perfect for lamb.
2. Have your smoker /bbq/oven set at 275℉ /135℃ and cook for 1.5 hours uncovered.
3. When internal temperature hits around 165℉/74℃ place in a tray with 1 cup hot chicken stock, few knobs of butter, a drizzle of good local honey, few sprigs of rosemary and 2 cloves of crushed garlic then wrap tray.
4. Return to smoker /bbq /oven and cook for a further 1.5 hours or when lamb reaches 205℉ /96℃ falling off the bone.
5. Rest for 30 minutes and serve with a mash potato, peas and gravy or your favourite sides.

TIPS

• Great for BBQ, smoker or oven cooking.
• Easy to set and forget for a wholesome family feed.
• Add some tomatos in the tray for an extra flavour.

Download a copy of the Lamb Shank Recipe Card