Lamb Shanks with Hoisin Sauce

Yield: 6 servings

Ingredients

• 6 lamb shanks
• 6 large hickory wood chunks soaked in cold water for 2 hours
• Charcoal

Rub

• ¼ cup sesame oil (60ml)
• 1 tablespoon salt (15ml)
• 1 tablespoon sugar (15ml)
• 1 teaspoon black pepper (5ml)
• 1 teaspoon Chinese 5-spice (5ml)

Hoisin Sauce

• ½ cup barbeque sauce (125ml)
• ½ cup Hoisin sauce (125ml)
• 2 tablespoons rice wine vinegar (30ml)
• 1 tablespoon hot sauce (15ml)
• 2 tablespoons of applesauce (30ml)

Directions

1. To prepare lamb shanks, rub shanks with sesame oil.
2. In a small bowl, mix together salt, sugar, pepper and Chinese 5-spice.
3. Rub mixture over lamb shanks evenly.
4. Heat charcoal grill according to your manufacturer’s instructions, when coals are red hot add the soaked drained wood chips. Close the lid of barbeque.
5. Allow the chips to get hot and start to smoke.
6. Move warm coals and wood chips to one side of barbeque to provide indirect heat.
7. Once coals have died down and smoke is achieved.  Close lid of barbeque and let the temperature go down to 220ºF/110ºC.
8. Once the temperature is achieved place the lamb shanks over the area of the grill with no coals beneath.  Close the lid of barbeque.
9. Smoke the lamb for one hour adding more smoking chips when necessary.
10. After 1 hour remove lamb, and place on baking tray.
11. Replenish coals. Again move charcoal over to one side of barbeque to prepare for indirect heat.  Allow coal to come to a temperature of 220°F/104°C
12. Mix together Hoisin Sauce ingredients in a medium size bowl.
13. Brush each lamp shank with Hoisin Sauce and wrap in foil.
14. Seal package well and place over the grill area with no coals. Close lid and cook for 1 hour.
15. Remove lamb from grill.  Let cool slightly and remove foil.  The lamb should almost fall off the bone.
16. Serve with Hoisin Sauce.