These amazing smoked lamb shanks are easy to prepare, tender, and juicy. They are a great option for Easter dinner or any day, for that matter! Marinated in cilantro chimichurri sauce, they're bursting with flavor. The best part? This smoked lamb recipe only requires 2 ½ to 3 hours of smoking time!
These smoked lamb shanks are so flavorful! That's because the cilantro chimichurri sauce makes all the difference! It imparts a ton of flavor to the lamb shanks. This marinade can also be used to make smoked leg of lamb, but it would require longer smoking time.
Because lamb shanks have a lot of connective tissue and sinuous fibers, most recipes call for smoking the shanks low and slow. Luckily that doesn't have to take all day!
Unlike smoked brisket, lamb shanks don't require a ridiculous amount of time to smoke. In fact, 2 to 3 hours is all it takes to get the lamb shanks to an ideal internal temperature of 145℉ — 150℉.
Jump to:
🧐Why This Recipe Works
- This is a very straightforward recipe, perfect for beginners.
- Lamb pairs well with mint, making chimichurri sauce the ideal marinade.
- Unlike many other smoked meat recipes, lamb shanks only require 2 to 3 hours of smoking time.
- Lamb leftovers can be used to make gyros, Mediterranean pizza, and so much more!
🛒What You Need For This Recipe
For the chimichurri, you will need the following ingredients.
🔖Recipe Ingredients And Substitutions
- Lamb: Four lamb shanks, weighting around 5 to 6 lbs.
- Chimichurri: Chimichurri is a spicy Argentinian sauce that's usually served with lamb or other grilled meats. To make it, you'll need fresh parsley, cilantro, oregano, and mint along with spicy peppers, garlic, olive oil, and vinegar. You can experiment with different fresh herbs, for example, rosemary, and thyme.
- Beer: If you decide to braise the lamb shanks, you'll need one bottle of beer or beef broth.
- Optional: Since the sauce is seasoned, I didn't add additional spices besides salt and black pepper. However, a pinch of ground cloves, allspice, or paprika can be used to season the lamb shanks.
🍖How To Smoke Lamb Shanks
Step 1: Prepare two batches of cilantro chimichurri by doubling the recipe. If you can't handle the heat, you can leave the peppers out and add more mint or oregano.
Step 2: Use a sharp filleting knife to remove silver skin and tendons from the shanks. Season the shanks with salt and black pepper then pour half of the chimichurri sauce over them. Work the sauce mixture into the shanks and allow them to marinate for a minimum of four hours, preferably overnight.
Pro Tip: Bring lamb to room temperature before smoking it otherwise it will lengthen the cooking time.
Step 3: Fill your pellet smoker with pellets and preheat to 225℉. Choose super smoke if you have that option.
Pro Tip: I prefer cherry when smoking lamb, but you can also try other flavors like pecan, mesquite, oak, or hickory.
Step 4: Place lamb shanks directly on the grate and insert temperature probe into the thickest part of one of the shanks, without touching the bone. Smoke until they reach 140-150℉, depending on your preference.
Pro Tip: Resist the temptation to lift the lid. Each time you do, it will allow the heat to escape and add to the cooking time. My lamb shanks took 3 hours to reach 150℉ (medium).
Step 5: Remove lamb shanks and allow them to rest, covered, for at least 15 minutes before serving them with the remaining chimichurri sauce.
Braising the Lamb (optional)
If you want to braise the lamb, place the shanks in a pan and pour one bottle of beer (or an equal amount of broth or wine) over them. Cover the pan with foil, seal, then smoke until they reach an internal temperature of 200℉.
Pro Tip: We tested it both ways and preferred the lamb smoked in the range of 145-150℉. When smoked to an internal temperature of 200℉, the meat started to break down as if overcooked.
🍽Serving Suggestions
The smoked shanks can be served with mushroom and prawn risotto, vermicelli rice, or tabouli salad. Parmesan roasted rainbow carrots or Traeger smoked potatoes are also great side options!
🤷🏻♀️FAQs
How long you should smoke lamb depends on the cut of meat. For shanks, smoke for 2 ½ hours until the lamb reaches 145-150℉. If you want to braise the shanks, smoke in liquid of choice for an additional 1 to 1 ½ hours at 225℉.
It's best to smoke lamb low and slow, at 225℉ until the lamb reaches an internal temperature of 135℉ for rare or up to 150℉ for medium.
The internal temperature of smoked lamb shanks should be around 145℉.
Cherry is a great choice for smoking lamb. Other great options include pecan, oak, and hickory.
👩🏼🍳Pro Tips
- Slice any leftover lamb into thin slices and fry in a hot pan to make gyros. Stuff in pita pockets and serve with yogurt sauce.
- Make individual-sized smoked pizzas with leftover lamb.
- Leftovers can be stored in the refrigerator for up to 5 days, in an airtight container.
🥩Related Recipes
If you enjoy this smoked lamb recipe, you may want to try these other great lamb recipes too!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
📖 Recipe
Smoked Lamb Shanks
Equipment
- Smoker
Ingredients
- chimichurri sauce (see recipe)
- 4 lamb shanks (about 5 lbs)
- 2 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Prepare two batches of cilantro chimichurri by doubling the recipe. If you can't handle the heat, you can leave the peppers out and add more mint or oregano.
- Use a sharp filleting knife to remove silver skin and tendons from the shanks. Season the shanks with salt and black pepper then pour half of the chimichurri sauce over them. Work the sauce mixture into the shanks and allow them to marinate for a minimum of four hours, preferably overnight.
- Fill your pellet smoker with pellets and preheat to 225℉. Choose super smoke if you have that option.
- Place lamb shanks directly on the grate and insert temperature probe into the thickest part of one of the shanks, without touching the bone. Smoke until they reach 140-150℉, depending on your preference.
- Remove lamb shanks and allow them to rest, covered, for at least 15 minutes before serving them with the remaining chimichurri sauce.
Notes
-
- Bring lamb to room temperature before smoking it otherwise it will lengthen the cooking time.
- I prefer cherry when smoking lamb, but you can also try other flavors like pecan, mesquite, oak, or hickory.
- Resist the temptation to lift the lid. Each time you do, it will allow the heat to escape and add to the cooking time. My lamb shanks took 3 hours to reach 150℉ (medium).
- Slice any leftover lamb into thin slices and fry in a hot pan to make gyros. Stuff in pita bread and serve with yogurt sauce.
-
- Make individual-sized smoked pizzas with leftover lamb!
-
- Leftovers can be stored in the refrigerator for up to 5 days when stored in an airtight container.
Kathy Fisher says
This lamb was perfect. And the chimichurri sauce was beyond delicious...I licked the plate clean. My apologies to Gracie (our hound).
Hilda Sterner says
Hi Kathy,
I'm so glad you enjoyed the smoked lamb & chimichurri sauce. Thank you so much for your review!