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

  1. In a bowl mix together marinade ingredients.
  2. Place lamb shanks in a casserole dish and pour marinade over lamb shanks.
  3. Cover and turning occasionally refrigerate for 24 hours.
  4. Remove lamb shanks from marinade and place on oiled smoker racks.

Smoking Method

  1. Preheat the Bradley Smoker to 110°C (225°F).
  2. Using Maple flavour bisquettes smoke/cook for approximately 4 hours depending upon outside weather conditions.

Burbon Onion Coulée

  1. In a small saucepan with olive oil, salt and pepper, saute onions on a stove over medium heat.
  2. When onions begin to soften, add bourbon and simmer stirring until onions become soft.