Lamb Shanks with Creamy Sweet Potato Bake Recipe

This recipe was created by Sarah Glover, Traeger Grills Australian ambassador and author, of WILD: Adventure Cookbook.

Lamb Shanks with Creamy Sweet Potato Bake Recipe

Feeds 4

Equipment:

• Traeger Grill
• Oak wood pellets
• Dutch oven or camp oven

Ingredients: 

• 1 tablespoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon grated nutmeg
• 1 teaspoon ground cardamom
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground turmeric
• 4 meaty lamb shanks (ask for the hind shanks)
• 1 tablespoon vegetable oil
• 1 large onion, roughly chopped
• zest and juice of 2 limes
• zest and juice of 2 oranges 
• a few thyme sprigs
• 2 fresh bay leaves
• 6 cups hot chicken stock or water
• 2 tablespoons roughly chopped parsley, to garnish
• 2 tablespoons roughly chopped mint or dill, to garnish
• smashed potatoes, to serve

Method:

1. Combine the salt, cinnamon, nutmeg, cardamom, black pepper and turmeric in a small bowl, then massage the mixture into the lamb shanks. Set aside at room temperature for 1 hour, or wrap and refrigerate overnight, returning the lamb shanks to room temperature before cooking.
2. Set up a Traeger Grill for smoking with oak wood pellets and preheat the grill to 80°C. 
3. Add the lamb shanks to the grill and smoke for 2 hours.
4. Transfer the smoked lamb to a Dutch oven or camp oven over medium-high heat and add the oil.
5. Increase the Traeger Grill temperature to 180°C. 
6. Add the onion, citrus zest and juice, thyme sprigs and bay leaves to the lamb and pour over the chicken stock or water. Cover with a lid, transfer to the Traeger and cook for 1 1/2 – 2 hours or until the meat is falling off the bone. 
7. Remove the lamb shanks to a deep serving dish and rest, covered, for 30 minutes. Keep warm.
8. Use a large spoon to separate the tender lamb into large chunks, then divide it among shallow bowls. Drizzle over the juices from the pan and serve, scattered with the herbs, with smashed potatoes on the side.

About Sarah Glover

Sarah Glover, Author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia: The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!).

Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia.

About Traeger Grills

Traeger Grills, headquartered in Salt Lake City, has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavourful smoke, making food taste delicious and most of all, memorable. As the inventor of the original and world’s top-selling wood-fired grill, Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time. For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au