Ramadan Special: Smoked Lamb Shanks with Saffron & Date Glaze

Ingredients (Serves 4-6)

For the Lamb Shanks

• 4 large lamb shanks
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp smoked paprika
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp cinnamon
• 1 tbsp garlic powder

For the Saffron & Date Glaze

• ½ cup pitted dates, finely chopped
• 1 tbsp saffron threads, steeped in 2 tbsp warm water
• 1 tbsp honey
• 2 tbsp pomegranate molasses
• 1 tbsp lemon juice
• 1 cup lamb broth (or water)

Step-by-Step Instructions

Step 1: Prepare the Marinade & Shanks

1. In a mixing bowl, whisk together olive oil, salt, black pepper, smoked paprika, coriander, cumin, cinnamon, and garlic powder.
2. Rub the spice mix generously over the lamb shanks, ensuring even coverage.
3. Let the shanks marinate for at least 1 hour (or overnight for deeper flavor).

Step 2: Preheat the ProQ Smoker

1. Fill a charcoal chimney starter with Pure Fire Lump Coal and light.
2. Once fully ashed over, transfer the coals to the ProQ Smoker’s firebox.
3. Add 2-3 ProQ Oak Wood Chunks for a rich, deep smoky aroma.
4. Open the bottom vents fully and keep the top vent half-open to stabilize the temperature at 250°F (120°C).

Fire Management Tips:

• If the temperature drops below 225°F, open the bottom vent slightly.
• If it rises above 275°F, close the bottom vent slightly.

Step 3: Smoke the Lamb Shanks

1. Place the lamb shanks bone-side down on the smoker rack.
2. Close the smoker lid and let the shanks cook for 3 hours, turning them every hour for even smoking.
3. Use a ProQ Thermometer to check the internal temperature—target 165°F (74°C) before wrapping.

Step 4: Wrap & Continue Cooking

1. Once the shanks reach 165°F, wrap them individually in foil or butcher paper with a splash of broth to keep them moist.
2. Return the wrapped shanks to the smoker and continue cooking until they reach 203°F (95°C) (about 2 more hours).

Step 5: Prepare the Saffron & Date Glaze

1. In a saucepan, heat 1 cup lamb broth over medium heat.
2. Stir in chopped dates, saffron-infused water, honey, pomegranate molasses, and lemon juice.
3. Simmer for 10 minutes, stirring occasionally, until the glaze thickens.

Step 6: Glaze & Finish Cooking

1. Unwrap the lamb shanks and brush generously with the saffron & date glaze.
2. Place them back on the smoker for 15 minutes, uncovered, to let the glaze caramelize.

Step 7: Rest & Serve

1. Remove from the smoker and let rest for 10 minutes.
2. Garnish with fresh pomegranate seeds and chopped mint.
3. Serve with saffron rice, warm flatbreads, or a side of grilled vegetables.

Expert Tips & Troubleshooting

How to prevent dry lamb

• Wrap at 165°F to retain moisture.
• Add a splash of broth inside the foil before wrapping.

How to enhance smokiness

• Use ProQ Oak Wood Chunks for a deep, balanced smoke flavor.
• Keep the smoker lid closed as much as possible.

How to balance flavors

• The saffron & date glaze brings a sweet-savory contrast—adjust honey or lemon juice to taste.
• Serve with a cooling yogurt dip for extra balance.

Serving Suggestions & Variations

• Serve with saffron-infused basmati rice for a luxurious Iftar meal.
• Add a tahini drizzle for a nutty flavor boost.
• Make it spicier by adding chili flakes to the glaze.