Smoked Lamb Shank Tacos
These Smoked Lamb Shank Tacos are the ultimate low-and-slow feast — rich, tender lamb smoked and braised until fall-apart, then piled into warm tortillas with fresh pico de gallo, herbs and a squeeze of lime.
Packed with deep, smoky flavour and finished with a fresh, zesty kick, they’re perfect for weekend BBQ sessions or feeding a crowd.
Smoked Lamb Shank Tacos
Servings
6
Prep Time
10 minutes
Cook Time
300 minutes
These Smoked Lamb Shank Tacos are the ultimate low-and-slow feast — rich, tender lamb smoked and braised until fall-apart, then piled into warm tortillas with fresh pico de gallo, herbs and a squeeze of lime.
Author:Australian Lamb
Ingredients
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6 Lamb Shanks
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Lamb rub of choice
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2 cups vegetable stock
375ml dark beer/stout
Rosemary sprigs
3-4 garlic cloves
4 tomatoes
2/3 white onion
1 bunch coriander
1 jalapeno
1 lime
½ tsp salt
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Small corn or flour tortillas
Pico de gallo (from above)
Feta or cotija cheese
Coriander
Lime wedges, for serving
Directions
Prepare your BBQ for indirect grilling at a temperature of around 120-135 degrees Celsius.
To prepare the shanks, cover the shanks on all sides with the rub of choice. Place onto the BBQ on an indirect heat, and smoke for approximately 2-3 hours until the internal temperature is around 70-80 degrees or until there is a nice bark.
Remove the shanks, and place into an open tray. Add in enough braising liquid to come halfway up the lamb shank, this will help to retain the crust on top. Use about half stock and half of the stout, then add in the rosemary and garlic.
Return the shanks (in the tray) back to the BBQ (uncovered) and cook until the internal temperature is 97 degrees which will take another 2-3 hours. If you cover the shanks, this will reduce the cooking time but you’ll lose that delicious crust so it’s up to you.
Remove the shanks when at temperature, wrap in foil and set aside to rest. Reduce the liquid on the stove down to a jus which you can drizzle over your taco or dip it into. When ready to serve, shred the shanks using two forks.
For the pico de gallo, dice all ingredients and mix together. Alternatively, use a food processor to combine all ingredients. You want it to be roughly chopped, and not minced. Add lime and salt to flavour.
To serve, place a generous spoonful of the pico de gallo in the base of the taco, top with the shredded lamb, feta and coriander. Serve with lime wedges and add hot sauce and other condiments as required.
Recipe Note
If lamb shanks are unavailable you could use another cut like lamb shoulder or leg.
The ‘low and slow’ method of cooking here is all about internal temperatures instead of timing. Be sure to use a temperature probe to ensure that the internal temp is as specified above.
Alternatively, if you do not have access to a BBQ you can also do this same recipe on the stove. Follow the same process through rubbing the shanks, then add them onto a roasting trivet. Roast at the same temperature specified in the recipe until a bark has formed (approximately 2-3 hours again) and then place them into the roasting tray with the braising liquid to bring up to temperature.
Let the meat rest after cooking to lock in tasty juices and flavours.