10 to 12 lamb shanks
1.
In a bowl mix together marinade ingredients.
2.
Place lamb shanks in a casserole dish and pour marinade over lamb shanks.
3.
Cover and turning occasionally refrigerate for 24 hours.
4.
Remove lamb shanks from marinade and place on oiled smoker racks.
Preheat the Bradley Smoker to 110°C (225°F).
Using Maple or Hickory Flavour Bisquettes smoke/cook for approximately 4
hours depending upon outside weather conditions and temperature. Aim for an
Internal temperature of 185-190°F (85-87.7°C).
The shanks should fall apart with just a
fork.
In a small saucepan with olive oil, salt and pepper, sauté onions on a stove over a
medium heat.
When onions begin to soften, add bourbon and simmer stirring until
onions become soft.
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