Ireland has given us some wonderful things. Two of which are lamb and Guinness beer. It makes perfect sense to fuse the two together in a St. Patrick's Day taste explosion. There's a simple reason why you can find both of these ingredients in Ireland. They were meant to be together.
So we took Traeger's Smoke-Roasted Lamb Shanks recipe and substituted Guinness for the wine and turned it into Guinness-Roasted Lamb Shanks. The lamb is so incredibly tender (thanks to the Guinness!) and perfectly smoky.
Guinness-Roasted Lamb Shanks
Recommended Pellets: Oak
Prep Time: 5 minutes
Cooking Time: 4-5 hours
4 lamb shanks
Traeger Prime Rib Rub or coarse salt & pepper
1 cup beef broth
1 cup Guinness
4 springs fresh rosemary
The first star ingredients are the rustic lamb shanks. Tear off four sheets of aluminum foil, one for each piece of lamb. Drizzle each shank with olive oil and season with Traeger Prime Rib Rub on all sides. Pull the sides of the foil up around each lamb shank, but leave the shank exposed.
Start your Traeger grill on Smoke with the lid open for 4-5 minutes or until the fire is established. Arrange the lamb shank "foil boats" on the grill grate, leaving the foil open on top.
Smoke the lamb shanks for an hour.
Next comes the other star ingredient, the Guinness.
You just need to make sure that you have enough to put 1/4 cup on each lamb shank. The rest is up to your disposal. (If there is some left, we just may give you another way to use it in a few days.) Also, add 1/4 cup of broth on each lamb shank. If you don't have beef broth, an excellent substitute is Better Than Bouillon Beef Base. That stuff is incredible!
Top each with a sprig of rosemary and bring the top edges of the foil together to completely cover the shanks.
Increase the temperature to 300 degrees F and cook the lamb for an additional 3-4 hours or until the internal lamb temperature is 180 degrees F.
Make sure when using your Traeger Remote Probe Thermometer that the probe is not touching the bone or else your read will be incorrect.
I couldn't resist throwing some carrots and parsnips on the grill and roasting them (following the same steps used to roast asparagus) during the last hour the lamb was cooking.
Eat it straight from the foil or throw on some mashed taters or Cast Iron Scalloped Potatoes and your plate is done! Ireland would be proud.
Enjoy the fruits of your labor! (although the labor was so minimal it really should be, Enjoy the fruits of your lounge chair!) Feel like a king and eat it right off the bone.
Traeger knows how to do St. Patrick's Day right.