Smoked Lamb Shanks with Minted Pan Juices (GF)
Serves 4 | Glasseye Creek Forking Mint Sauce
Ingredients
- 4 lamb shanks
- 2 tbsp olive oil
- 1 onion, sliced
- 4 garlic cloves
- 1 cup gluten-free lamb stock
- ½ cup Forking Mint Sauce
- To serve: buttery mash and peas
Method
1. Oil and season the shanks. Smoke at 120°C for 2½ hours until they develop a deep golden crust.
2. Transfer to a covered roasting tray with onion, garlic and stock. Cook in the smoker at 140°C for 2½–3 hours until the meat yields easily.
3. Reduce the strained tray juices in a pan, stir through Forking Mint off the heat and spoon over the shanks with mash and peas.
Gluten-free preparation
Use products labelled gluten free and prevent cross-contact during preparation and cooking.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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