Moroccan Smoked Lamb Shank

Recipe by: Lena Clayton


  • 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


1. 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.

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

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

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

5. Let rest for 5-10 minutes then serve.