Moroccan Smoked Lamb Shanks



  • 4 Lamb Shanks

For Harissa Paste:

  • 6-8 Bird’s Eye Chilies (or another spicy chili pepper), stems removed
  • 1 clove Garlic, skinned
  • 1 Tbsp Coriander
  • 1 Tbsp Cumin
  • 1½ Tbsp Kosher Salt
  • 3 Tbsp chopped fresh Mint
  • ½ cup chopped fresh Coriander
  • 1 Tbsp Sherry or Red Wine Vinegar
  • Juice and zest of one Lemon
  • ½ cup Olive Oil
  • Bradley Flavour Bisquettes – Premium Chili Cumin Bisquettes


  1. Blend together all ingredients for the Harissa paste in a blender or food processor until smooth. Add more oil if necessary to reach the right consistency.
  2. Rub lamb shanks generously in Harissa paste and let marinate overnight (or a minimum of two hours before smoking).
  3. Preheat your Bradley Smoker to 250°F (121°C) with Premium Chili Cumin Bisquettes.
  4. Place lamb shanks directly into the smoker and let smoke for 3 hours or until an internal temperature of 145°F (63°C) is reached.
  5. Let rest for 5-10 min before serving.


Recipe by: Lena Clayton