Outback Lamb Shanks

Is there anything better than an almost falling off the bone lamb shank that has been slowly braised for hours in a deliciously rich dark ale, with the added flavour of smoke?

The addition of Smokey Joe's Outback Rub, with its blend of Australian bush spices, really takes this dish up a notch.

What you need 4 whole lamb shanks Smokey Joe's Outback Rub 1 carrot, diced 1 large onion, diced 2 sticks celery, diced 1 cup beef stock 1 cup dark ale 2 bay leaves 4 sprigs fresh rosemary and thyme What to do

1. Season the lamb shanks liberally with Smokey Joe’s Outback Rub.

2. Preheat the smoker to around 500f, lid closed, for about 15 minutes.

3. Place the lamb shanks directly on the grill grate and cook for 20 minutes or until the exterior has browned and they’ve absorbed some smoke. Set the shanks aside.

4. Transfer the shanks to a Dutch oven or tray. Add the onion, celery, carrots, beef stock, ale, and herbs.

5. Cover with a tight-fitting lid or foil and return the shanks to the grill grate. Reduce the smoker temperature to 325f.

6. Braise the shanks for 3 to 4 hours, or until the internal temperature reaches 180f.

Take care not to touch bone with the tip of the temperature probe or you will get a false reading.

Carefully lift the lid and transfer the lamb to a warm dish and cover, and reduce any juices down to a nice thick sauce. Enjoy!