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 shanks with ras el hanout. Try Killer Hogs BBQ Rub for extra flavor.
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2
Smoke at 275°F for approximately 2 hours.
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3
Transfer to braising pan.
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4
Add tomatoes, broth, onion.
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5
Braise until internal temp reaches 205°F and meat is fall-off-the-bone tender. Use an instant-read thermometer for accuracy.
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6
Add apricots and chickpeas.
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7
Serve over couscous.