Smoked Lamb Shanks, Anchovies & Polenta

big up your BBQ game with these smoked lamb shanks

📝 Ingredients

• 4 lamb shanks (500g each)
• 1 tbsp oil
• 1 tbsp thyme (finely chopped )
• 1 tbsp rosemary (finely chopped )
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp smoked paprika
• 1/2 tsp cayenne
• 200 g bread
• 1 lemon (zested)
• 1 tsp chili flakes
• 1 tsp salt
• 2 tsp olive oil
• 30 g chopped almonds
• 1 tsp oregano
• 1/2 cup polenta
• 40 g butter
• 2 clove crushed garlic
• 1 bayleaf
• 2 cups milk
• 1/4 cup Parmesan cheese (grated)
• 1/2 cup mascarpone
• 1 clove garlic
• 1/2 cup parsley
• 3 anchovies
• 2 tsp capers
• 1 tbsp lemon juice
• 150 ml olive oil

👨‍🍳 Instructions

1. 1--- Lamb ---
2. 2make rub: Mix all the rub ingredients together
3. 3apply rub: Rub the lamb in oil and apply the rub to the lamb
4. 4Smoke on indirect heat @ 120-130c for 4 hours (I used pecan wood but use whatever your preference is).
5. 5spritz: After one hour spritz the lamb with water *see tips*
6. 6wrap: Once the lamb has an internal temperature of about 75c (takes approx. 3 hours) wrap the shanks in tinfoil with a knob of butter and place back on the BBQ until the internal temperature is about 90c or you can place a probe through the meat like it’s butter *see tips*
7. 7remove and rest: Remove the meat from the BBQ , wrap in a towel and place in an esky/cooler bag for 30 minutes to rest *see tips*
8. 8pull: Lamb should pull off the bone easily at this stage
9. 9--- Pangrattato (can be made in advance) ---
10. 10blitz: Place the bread into a food processor and blitz until you have breadcrumbs – I like to leave some of the pieces a little larger for texture
11. 11combine ingredients: Add all ingredients (except almonds) to a bowl, toss and combine
12. 12Bake @ 150c for approx. 10 minutes or until golden brown *see tip*
13. 13add almonds: Add chopped almonds, allow to cool and store in an airtight container for up to 1 month
14. 14--- Anchovy Dressing (can be made in advance) ---
15. 15blend ingredients: Place all ingredients (except oil) in a small food processor, gradually add oil and blend until a salsa consistency adding more oil if desired.
16. 16Taste and adjust seasoning as necessary *see tips*
17. 17--- Polenta (cook as someone else is pulling the lamb) ---
18. 18heat milk: Warm the milk with the bayleaf and garlic on a low heat until simmering
19. 19add polenta: Remove the bayleaf and slowly add the polenta in – whisking all the time. Cook the polenta on a low heat for 4 minutes
20. 20whisk and add cheese: Add the parmesan cheese, butter & mascarpone and cook for a further 2-3 minutes until the polenta is a semi-firm consistency