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Beautiful juicy pulled beef for many family recipes, tacos, lasagne or loaded potatoes


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


  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.


  • 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