Smoked Lamb Shanks with Tzatziki, Pickles, and Duck Fat Potatoes by @dennistheprescott

5h30

4 servings

🍖

4

Lamb shanks

🌿

4 tbsp

Rosemary leaves

🧄

3 cloves

Garlic

🌶️

1 tbsp

Smoked paprika

🍋

1

Lemon zest

🫒

60 ml

Olive oil

🧂

Sea salt

⚫

Black pepper

🧃

Apple juice

🥔

1.8 kg

Potatoes

🍖

200 g

Duck fat

🥒

1

English cucumber

🍇

240 ml

White wine vinegar

💧

120 ml

Boiling water

🍬

80 ml

Sugar

🥛

Tzatziki

🌿

Fresh mint

🧀

Feta cheese

🍋

Lemon wedges

🥙

Pita

  1. Preheat

    Preheat the Traeger (or smoker or an oven) to 225°F, super smoke on if available.

  2. Mix
    • Rosemary leaves
    • Garlic
    • Smoked paprika

    Mix the rosemary, garlic, smoked paprika, lemon zest, and olive oil, season with sea salt and cracked black pepper, and coat the lamb shanks entirely.

  3. Step
    • Lamb shanks
    • Apple juice

    Smoke the lamb shanks low and slow, spritzing every hour or so with apple juice, until golden and fall-off-the-bone, about 4 to 5 hours.

  4. Step
    • Potatoes
    • Boiling water

    Par-cook the potatoes in salted water until just about fork tender.

  5. Melt
    • Duck fat
    • Potatoes
    • Sea salt

    Melt the duck fat on a sheet tray on the grill, add the potatoes, season with salt and rosemary, and toss to coat.

  6. Cook
    • Potatoes

    Cook the potatoes on the grill, turning halfway, until golden and crisp, about 45 minutes.

  7. Combine
    • White wine vinegar
    • Sugar
    • Boiling water

    Combine the vinegar and sugar, stream in the boiling water until the sugar is mostly dissolved, add the cucumbers, mix to coat, and set aside.

  8. Plate
    • Lamb shanks
    • Potatoes
    • English cucumber

    Plate the lamb, potatoes, and pickles with tzatziki, feta, fresh mint, lemon wedges, and pita.

Smoked Lamb Shanks with Tzatziki, Pickles, and Duck Fat Potatoes by @dennistheprescott

5h30

4 servings

🍖

4

Lamb shanks

🌿

4 tbsp

Rosemary leaves

🧄

3 cloves

Garlic

🌶️

1 tbsp

Smoked paprika

🍋

1

Lemon zest

🫒

60 ml

Olive oil

🧂

Sea salt

⚫

Black pepper

🧃

Apple juice

🥔

1.8 kg

Potatoes

🍖

200 g

Duck fat

🥒

1

English cucumber

🍇

240 ml

White wine vinegar

💧

120 ml

Boiling water

🍬

80 ml

Sugar

🥛

Tzatziki

🌿

Fresh mint

🧀

Feta cheese

🍋

Lemon wedges

🥙

Pita

Preparation Steps

  1. Step 1/8

    Preheat the Traeger (or smoker or an oven) to 225°F, super smoke on if available.

  2. Step 2/8

    Mix the rosemary, garlic, smoked paprika, lemon zest, and olive oil, season with sea salt and cracked black pepper, and coat the lamb shanks entirely.

    🌿Rosemary leaves
    🧄Garlic
    🌶️Smoked paprika
    🍋Lemon zest
    🫒Olive oil
    🧂Sea salt
    ⚫Black pepper
    🍖Lamb shanks
    🥣Mixing bowl
    🍋Microplane

  3. Step 3/8

    Smoke the lamb shanks low and slow, spritzing every hour or so with apple juice, until golden and fall-off-the-bone, about 4 to 5 hours.

    🍖Lamb shanks
    🧃Apple juice
    🧴Spray bottle

  4. Step 4/8

    Par-cook the potatoes in salted water until just about fork tender.

    🥔Potatoes
    🍲Pot

  5. Step 5/8

    Melt the duck fat on a sheet tray on the grill, add the potatoes, season with salt and rosemary, and toss to coat.

    🍖Duck fat
    🥔Potatoes
    🧂Sea salt
    🌿Rosemary leaves
    🍳Sheet tray
    🥢Tongs

  6. Step 6/8

    Cook the potatoes on the grill, turning halfway, until golden and crisp, about 45 minutes.

    🥔Potatoes
    🥢Tongs

  7. Step 7/8

    Combine the vinegar and sugar, stream in the boiling water until the sugar is mostly dissolved, add the cucumbers, mix to coat, and set aside.

    🍇White wine vinegar
    🍬Sugar
    💧Boiling water
    🥒English cucumber
    🥣Mixing bowl
    🔪Knife
    🪵Cutting board

  8. Step 8/8

    Plate the lamb, potatoes, and pickles with tzatziki, feta, fresh mint, lemon wedges, and pita.

    🍖Lamb shanks
    🥔Potatoes
    🥒English cucumber
    🥛Tzatziki
    🧀Feta cheese
    🌿Fresh mint
    🍋Lemon wedges
    🥙Pita

Composition

Ingredients

Types

Meat, Herbs, Vegetables, Spices, Fruits, Oils, Beverages, Fats, Condiments, Water, Sweeteners, Dairy, Sauces, Grains, Bread

Ingredients

Lamb shanks, Rosemary leaves, Garlic, Smoked paprika, Lemon zest, Olive oil, Sea salt, Black pepper, Apple juice, Potatoes, Duck fat, English cucumber, White wine vinegar, Boiling water, Sugar, Tzatziki, Fresh mint, Feta cheese, Lemon wedges, Pita

Notes

Rosemary leaves (minced, for the lamb rub), Garlic (minced), Lemon zest (zest of 1 lemon, grated on a microplane), Sea salt (to season the lamb), Black pepper (cracked, to season the lamb), Apple juice (for spritzing the lamb while smoking), Potatoes (peeled and cubed), English cucumber (large, or several mini ones), Tzatziki (to serve), Fresh mint (to serve), Feta cheese (to serve), Pita (to serve)

Allergens

Sulphites, Milk, Gluten

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein

Calories

820 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 48g, Fat: 52g, Fiber: 5g, Sugars: 10g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 1100mg, Calcium: 180mg, Zinc: 5mg, Sodium: 920mg

Vitamins

Vitamin C: 18mg, Vitamin B12: 2.5µg, Vitamin A: 120µg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

30 minutes

Cooking

5 hours 0 minutes

Overall

5 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Microplane, Mixing bowl, Spray bottle, Sheet tray, Tongs, Knife, Cutting board, Pot

Appliances

Smoker, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Family Gathering, Weekend Barbecue

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Tender, Fall-off-the-bone, Crispy, Creamy, Crunchy

Flavors

Smoky, Garlicky, Savory, Tangy, Herbaceous, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerate within 2 hours of cooking), freezer : 2-3 months (freeze the smoked lamb shanks separately in an airtight container or freezer bag,potatoes and pickles are best fresh and not recommended for freezing,thaw in the fridge before reheating)