Smoked bourguignon lamb shank

Ingredients

  • 1 beef shank bone-in
  • 2 sprig fresh rosemary finely chopped
  • 2 tbsp fresh oregano finely chopped
  • 2 tbsp fresh thyme finely chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper

Bourguignon style sauce

  • 2 tbsp butter
  • 1 small onion minced
  • 4 cloves garlic
  • 2 cups red wine
  • 2 tbsp tomato paste
  • 2 cups beef stock
  • 2 tbsp flour
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • In a bowl, mix the fresh herbs, the olive oil and the salt & pepper together
  • Score the shank to help the marinade penetrate the meat as deeply as possible
  • Rub the mixture on the lamb shank on all surfaces
  • Refrigerate overnight or at least 2 hours

Bourguignon sauce

  • In a saucepan, on a cooking stove, melt the butter
  • Cook the onions until soft
  • Add the garlic, the red wine, the tomato paste and the beef stock and bring to a boil
  • Add the flour, lower the temperature, simmer until the broth thicken up. Whisk constantly during simmer.

Smoking

  • Light a chimney and pour the hot coals onto the grill when you see flames. I am using my Nomad Grill for this cook but any grill should do the work.
  • Let the grill heat up as you want it to be at least 500°F.
  • Place the shank on the grill and rotate ¼ turn every 2 minutes.
  • Toss the coals on one side of the grill and place the shank on the other side.
  • Close the lid, try to keep your grill between 250°F-300°F and smoke on indirect for about 2 hours.
  • After 2 hours, move the shank to a foil roasting pan and add the bourguignon sauce.
  • Close the lid and simmer. Don’t rush it, you want absolute tenderness!
  • Once the shank reach an internal temperature of 203°F-205°F, take it out of the pan and shred it.
  • If you think it's a little bit dry, feel free to pour some braised juice on it.
  • Use the rich bourguignon sauce for dipping.
  • Enjoy!
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