Smoked Middle Eastern Lamb Shanks

Lamb Shanks 4

RUB
Salt 2 tbsp
Pepper 2 tsp
Cumin 1 tsp
Coriander 1/2 tsp
Cinnamon 1/2 tsp
Allspice 1/4 tsp
Grated Nutmeg 1/4 tsp

SAUCE
Virgin Olive Oil 2 tbsp
Finely Diced Onion 1
Finely Diced Carrot 2
Minced Garlic Cloves 2
Tomato Paste 2 tbsp
Harissa 1 tsp
Red Wine 1 cup
Chopped Peeled Tomato 28 oz can
Chicken Stock 2 cups

GARNISH
Chopped Mint 1 bunch
Chopped Cilantro 1 bunch

1. Combine ingredients for rub and use half to coat the shanks
2. Using a large skillet sauté the onion, carrot and garlic
3. Sauté the veg till lightly browned then add the rub to the pan
4. After 2minutes add the ingredients for the sauce
5. Allow sauce to come to a boil then remove from heat
6. Light your keg and adjust for a temperature of 275F/135C
7. Add your sauce mixture below the grids and reposition them
8. Position the shanks evenly on top of the grids
9. After 3hours remove everything from the smoker
10. Skim fat from sauce and submerge lamb shanks in the sauce
11. Wrap tightly with foil and return to smoker for 1 hour
12. Garnish with chopped cilantro and min and serve with toasted naan