Pacific Rim Smoked Lamb Shanks
Infused with bold flavors and tender smokiness, Pacific Rim Smoked Lamb Shanks are a culinary masterpiece that combines the art of smoking with a rich, umami-packed marinade. These succulent lamb shanks are first bathed in a tantalizing blend of soy sauce, hoisin, honey, and Sriracha, accented by the warmth of Chinese five-spice and fragrant garlic and ginger. After an hour and a half in a smoker with hickory or applewood chips, they’re slow-braised in a savory stock until fall-off-the-bone tender. Perfectly balanced with a hint of sweetness and spice, these lamb shanks are finished with a glossy reduced sauce and garnished with sesame seeds and fresh green onions for extra flair. Serve them over steamed jasmine rice or alongside roasted vegetables to create an unforgettable dinner experience. Perfect for special occasions, this recipe is a celebration of smoky, savory Pacific Rim-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 0.5 cup soy sauce
- 0.25 cup hoisin sauce
- 2 tablespoons honey
- 3 tablespoons rice vinegar
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon ground Chinese five-spice
- 1 tablespoon Sriracha
- 2 cups beef or chicken stock
- 2 stalks green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 2 cups wood chips for smoking (e.g., hickory or applewood)
Instructions
Soak the wood chips in water for at least 30 minutes to prepare them for smoking.
Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, Chinese five-spice, and Sriracha. Set aside.
Preheat your smoker or grill to 250°F (120°C). Ensure the smoker is set up for indirect heat and add the soaked wood chips to the smoker box or directly onto the hot coals.
Place the lamb shanks in the smoker and allow them to smoke for 1.5 hours, turning occasionally to ensure even smoking.
After the smoking process, transfer the lamb shanks to a large roasting pan. Pour the prepared sauce over the shanks and add the stock to the pan, ensuring the liquid covers at least half of the lamb shanks.
Cover the roasting pan tightly with aluminum foil and place it in a preheated oven at 325°F (165°C). Braise the lamb shanks for 2 hours, or until the meat is tender and easily pulls away from the bone.
Once done, remove the lamb shanks from the braising liquid. If desired, strain and reduce the liquid over medium heat to create a thicker sauce for serving.
Plate the lamb shanks and drizzle with the reduced sauce. Garnish with sliced green onions and sesame seeds.
Serve hot with steamed jasmine rice or a side of roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 8191 mg | 356% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 57.9 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2697 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
