Bradley, Lamb

Smoked Lamb Shanks with Bourbon Onion Coulée

INGREDIENTS

10 to 12 lamb shanks

MARINADE

  • 120 ml (½ Cup) Bourbon Whiskey
  • 420 ml (1 ¾ Cups) Red Wine
  • 1 Tbsp minced Garlic
  • 2 Tbsp dry Rosemary or a sprig of fresh Rosemary chopped
  • 2 Tbsp coarsely ground Black Pepper
  • 2 Tbsp Salt

BOURBON ONION COULEE

  • 6 large Onions sliced
  • 60 ml ( ¼ Cup) Olive oil
  • 2 Tbsp Black Pepper
  • 120 ml ( ½ Cup) Bourbon Whiskey

PREPARATION

  1. In a bowl mix together marinade ingredients.
  2. Place lamb shanks in a casserole dish and pour marinade over lamb shanks.
  3. Cover and turning occasionally refrigerate for 24 hours.
  4. Remove lamb shanks from marinade and place on oiled smoker racks.

SMOKING METHOD

Preheat the Bradley Smoker to 110°C (225°F).

Using Maple or Hickory Flavour Bisquettes smoke/cook for approximately 4 hours depending upon outside weather conditions and temperature. Aim for an Internal temperature of 185-190°F (85-87.7°C).

The shanks should fall apart with just a fork.

BOURBON ONION COULÉE

In a small saucepan with olive oil, salt and pepper, sauté onions on a stove over a medium heat.

When onions begin to soften, add bourbon and simmer stirring until onions become soft.