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.
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
Bradley Flavor Bisquettes – Premium Chili Cumin Bisquettes
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.