Ingredients
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Main
You might have seen (and possibly drooled over) Chef Doug Walls Lamb Shank video from a few weeks back. We convinced him to give up the secret just for Easter. Smoky, spicy, and a little sweet, these lamb shanks will be the talk of the holiday.
Instructions
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01
Mix together Paprika, Granulated Garlic, and Brown Sugar. Set aside.
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Ingredients
- 2 ounces Paprika
- 1 ounce Granulated garlic
- 1 ounce Brown sugar
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02
Rub lamb shanks with olive oil.
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Ingredients
- 2 Lamb shanks
- Olive oil
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03
Dry season each lamb shank by rubbing in spice mixture.
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04
Heat Smoker to 225˚F.
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05
Smoke until internal temperature of lamb shanks is 165˚F.
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06
Rest for 10 minutes and enjoy!
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