Moroccan Smoked Lamb Shank Recipe

Learn here how to make Harissa paste. It’s a Tunisian hot chili pepper, that you can use as a dip, or as marinade. In this recipe, we have used it to marinate these Smoked Lamb Shank. Serve with pita bread, mashed potatoes, or with couscous to follow the Moroccan tradition.

Ingredients

4 Lamb shanks

For Harissa Paste:

6-8 Bird’s eye chilies (or another spicy chili pepper) - stems removed

1 Bulb garlic - skinned

1 Tbsp coriander

1 Tbsp cumin

1½ Tbsp kosher salt

3 Tbsp chopped fresh mint

½ Cup chopped fresh cilantro

1 Tbsp sherry or red wine vinegar

Juice and zest of one lemon

½ Cup olive oil

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Preparation

Blend together all ingredients for the Harissa paste in a blender or food processor until smooth. Add more oil if necessary to reach the right consistency.

Rub lamb shanks generously in Harissa paste and let marinate overnight (or a minimum of two hours before smoking).

Preheat your Bradley Smoker to 250°F with Premium Chili Cumin Bisquettes.

Place lamb shanks directly into the smoker and let smoke for 3 hours, or until an internal temperature of 145°F is reached.

Let rest for 5-10 minutes, then serve.

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