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

5h30
Hard

4 servings

🍖

4

Lamb Shanks

🌿

60 ml

Rosemary Leaves

🧄

9 g

Garlic Cloves

🌶️

7 g

Smoked Paprika

🍋

1

Lemon Zest

🫒

60 ml

Olive Oil

🧂

10 g

Sea Salt

🫚

2 g

Black Pepper

🍎

240 ml

Apple Juice

🥔

4 lb

Potatoes

🫗

200 g

Duck Fat

🌿

2 tbsp

Rosemary Leaves

🧂

Sea Salt

🥒

1 large cucumber

English Cucumber

🍶

240 ml

White Wine Vinegar

💧

120 ml

Water

🍬

67 g

Sugar

🌱

15 g

Fresh Mint

🧀

170 g

Feta Cheese

🍋

2 lemons

Lemon Wedges

🫓

8 pitas

Pita

🥣

360 ml

Tzatziki

Preparation Steps

  1. Step 1/20

    Preheat the pellet grill smoker to 225°F (107°C) and activate the Super Smoke setting if available.

  2. Step 2/20

    Finely mince 4 tablespoons fresh rosemary and 3 garlic cloves; zest 1 lemon with the microplane grater.

    fresh rosemary
    garlic
    lemon
    🔪chef's knife
    🪵cutting board
    🔪microplane grater

  3. Step 3/20

    Mix 2 tablespoons fresh rosemary, garlic, smoked paprika, lemon zest, olive oil, 1 teaspoon sea salt, and cracked black pepper in a small bowl.

    fresh rosemary
    garlic
    smoked paprika
    lemon
    olive oil
    sea salt
    cracked black pepper
    🥣small bowl
    🥄measuring spoons

  4. Step 4/20

    Coat all 4 lamb shanks completely with the rosemary and paprika rub.

    lamb shank
    fresh rosemary
    garlic
    smoked paprika
    lemon
    olive oil
    sea salt
    cracked black pepper
    🥣small bowl

  5. Step 5/20

    Place the seasoned lamb shanks directly on the grill grates and smoke for 240 min.

    lamb shank
    🗜️tongs

  6. Step 6/20

    Spritz the lamb shanks with apple juice every 60 min while they smoke.

    lamb shank
    apple juice
    🖌️basting brush

  7. Step 7/20

    Continue smoking the lamb for up to 60 min more, until golden, very tender, and pulling easily from the bone.

    lamb shank
    🗜️tongs

  8. Step 8/20

    Peel and cube 4 lb potatoes into evenly sized pieces.

    potato
    🔪chef's knife
    🪵cutting board

  9. Step 9/20

    Cover the potato cubes with salted water in a large pot and simmer until nearly fork-tender, about 12 min.

    potato
    sea salt
    water
    🍲large pot

  10. Step 10/20

    Drain the par-cooked potatoes and spread them on the sheet pan.

    potato
    🍲large pot
    🍳sheet pan

  11. Step 11/20

    Put 200 g duck fat on the sheet pan and place it on the grill until the fat melts, about 5 min.

    duck fat
    🍳sheet pan

  12. Step 12/20

    Add the potatoes, remaining 2 tablespoons rosemary, and 1 teaspoon sea salt to the hot duck fat; gently toss to coat.

    potato
    duck fat
    fresh rosemary
    sea salt
    🍳sheet pan
    🗜️tongs

  13. Step 13/20

    Grill the potatoes for 45 min, turning them halfway through, until deeply golden and crisp.

    potato
    duck fat
    🍳sheet pan
    🗜️tongs

  14. Step 14/20

    Slice the English cucumber thinly into rounds.

    🥒English cucumber
    🔪chef's knife
    🪵cutting board

  15. Step 15/20

    Boil 1/2 cup water in the electric kettle.

    water
    🥄measuring cups

  16. Step 16/20

    Combine white wine vinegar and sugar in a small bowl, then slowly stir in the boiling water until the sugar is mostly dissolved.

    white wine vinegar
    granulated sugar
    water
    🥣small bowl
    🥄measuring cups

  17. Step 17/20

    Add the sliced cucumber to the brine and toss until fully coated.

    🥒English cucumber
    white wine vinegar
    granulated sugar
    water
    🥣small bowl

  18. Step 18/20

    Set the quick pickles aside for at least 20 min while the lamb and potatoes finish cooking.

    🥒English cucumber
    white wine vinegar
    granulated sugar
    water
    🥣small bowl

  19. Step 19/20

    Arrange the smoked lamb shanks and crispy potatoes on a serving platter.

    lamb shank
    potato
    🍽️serving platter
    🗜️tongs

  20. Step 20/20

    Serve with quick pickles, tzatziki, feta cheese, fresh mint, lemon wedges, and pita bread.

    🥒English cucumber
    tzatziki
    feta cheese
    fresh mint
    lemon
    pita bread
    🍽️serving platter
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Spices, Oils, Seasonings, Beverages, Fruit, Fats, Animal Products, Vegetables, Vinegars, Water, Herbs, Dairy, Cheese, Sauces

Ingredients

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

Allergens

Sulfites, Milk

Dietetics

Dietary regimen

High Protein, Mediterranean

Calories

1180 kcal

Macro nutrients

Protein: 50g, Total Fat: 65g, Saturated Fat: 24g, Carbohydrates: 95g, Fiber: 8g, Total Sugars: 18g

Nutritional Information

Minerals

Sodium: 1240mg, Potassium: 1530mg, Calcium: 260mg, Iron: 6.2mg, Zinc: 9.1mg

Vitamins

Vitamin C: 48mg, Vitamin B12: 3.1mcg, Vitamin B6: 1.1mg, Vitamin A: 180mcg RAE, Vitamin K: 24mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

5 hours 0 minutes

Overall

5 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

20 steps

Equipments

Utensils

small bowl, large pot, sheet pan, tongs, basting brush, microplane grater, chef's knife, cutting board, measuring cups, measuring spoons, serving platter

Appliances

pellet grill smoker, stovetop, electric kettle

Type

Type

Type Of Dish

Main Course, Family Style Meal

Occasions

Dinner, Weekend Meal, Outdoor Gathering, Barbecue, Celebration

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Mediterranean, Greek-Inspired, Barbecue

Geographic

United States, North America

Various

Aspect

Texture

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

Flavors

Smoky, Savory, Herbaceous, Garlicky, Tangy, Salty, Sweet, Rich

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave lamb or dairy-based tzatziki out longer than 2 hours), fridge : 3 days (Store lamb, potatoes, pickles, tzatziki, feta, and pita separately in airtight containers,Refrigerate at or below 40°F (4°C),Reheat lamb and potatoes thoroughly before serving), freezer : 90 days (Freeze only the cooked lamb shanks in airtight freezer-safe containers,Do not freeze tzatziki, feta, fresh mint, pita, or quick pickles for best texture)