Ingredients
• 10 to 12 lamb shanks
Marinade
• 120 ml (4 oz) bourbon
• 420 ml (14 oz) red wine
• 15 ml (1 tbsp) minced garlic
• 30 ml (2 tbsp) dry rosemary
• 30 ml (2 tbsp) coarsely ground black pepper
• 30 ml (2 tbsp) salt
Bourbon Onion Coulée
• 6 large onions sliced
• 60 ml (1/4 c) olive oil
• 30 ml (2 tbsp) black pepper
• 120 ml (1/2 c) bourbon
Preparation
In a bowl mix together marinade ingredients. Place lamb shanks in a
casserole dish and pour marinade over lamb shanks. Cover and turning
occasionally refrigerate for 24 hours. Remove lamb shanks from marinade and
place on oiled smoker racks.
Smoking Method
Preheat the Bradley Smoker to 110°C (225°F). Using Maple flavor bisquettes
smoke/cook for approximately 4 hours depending upon outside weather
conditions.
Serve with Bourbon Onion Coulee – in a small saucepan with olive oil, salt
and pepper, saute onions on a stove over medium heat. When onions begin to
soften add bourbon and simmer stirring until onions become soft.
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