4 lamb shanks
2 tablespoons Dijon mustard
4 teaspoons Italian seasoning
1 teaspoon each salt and freshly ground pepper
2 sprigs fresh rosemary
- Brush the shanks with the mustard, and sprinkle with the seasoning and salt and pepper. Prepare the Keg for indirect grilling at 120ºC, and fill the diffuser with red wine, water and 2 sprigs of rosemary.
Keeping the temperature at 120ºC, smoke the lamb for about 5 hours, or until very tender. Spray or mop with apple juice every 1/2 hour. Be sure to top up the water pan with hot water when necessary.