I’ve gotta be honest – lamb with a sweet glaze is not my favourite type of lamb. I don’t hate it, it’s just that I feel like sweet glazed lamb is herby-tangy lambs’ lesser cousin. The one who can’t add up so well. Imma still be civil to the lesser cousin though because we are all god’s creatures or something along those lines, I just feel like he is not the standout of the extended family.

So why have I cooked this lamb I hear you ask. (Don’t worry. I already know that it’s physically impossible for me to hear you from my position in time and space). I have cooked this lamb because my oldest child, Seb, really wants to cook this lamb. It’s kind of apt because when I was first learning how to cook I really wanted to cook lamb shanks a lot. I was very hit and miss with my efforts, but I feel like my child shall have more success which in turn will equate to you having more success also.

So, if you like a sweet glazed version of a lamb shank don’t forget to thank that boy next time you see him because this definitely wasn’t headed this way without his keenness.

SMOKED LAMB SHANKS WITH BBQ SAUCE AND POLENTA

(serves 4)

4 lamb shanks from the back leg (they’re the bigger ones)
¼ cup Crack Seasoning
1 cup OG BBQ sauce, plus a little extra for finishing if necessary
1 cup tomato passata
1 cup beef stock or water
Polenta for 4, cooked as per packet instructions, to serve

Get your smoker up to 275 F.
Season lamb shanks with rub and allow to sit for 10 – 15 minutes for the rub to set a little and flavours to grab hold. `
Place shanks into smoker and cook for 1 hour 15 minutes.
Using a pastry brush, glaze shanks with a little BBQ sauce. Make sure you turn them over and do the job properly.
Smoke for another 15 – 20 minutes to get that glaze a’cooking.
Mix remaining BBQ sauce, tomato passata and beef stock.
Now place shanks into a baking dish and pour over BBQ sauce mixture.
Cover dish with foil and return to the smoker for another 2 hours or so, until meat is tender and ready to fall off the bone. If it’s not quite there yet make sure you put them back in for another 20 -30 minutes so nan can get into it with her falsies. You will not regret it.
Once cooked remove foil, baste with sauce and then return to smoker for 15 – 20 minutes to set that bad boy.
Divide polenta between bowls, place a lamb shank on top and pour over pan sauce
(pan sauce can be reduced over heat if it needs to be concentrated, it can be loosened with a splash of water if it is too thick, or you can mix in a little extra BBQ sauce if you want some more of that sweet sweet loving).
Get it into your face hole.