Smoked Middle Eastern Lamb Shanks

Combine ingredients for rub and use half to coat the shanks

Using a large skillet, sauté the onion, carrot and garlic

Sauté the veg until lightly browned then add the rub to the pan

After 2 minutes add the ingredients for the sauce

Allow sauce to come to a boil then remove from heat

Light your keg and adjust for a temperature of 275F/135C

Add your sauce mixture below the grids and reposition them

Position the shanks evenly on top of the grids

After 3 hours remove everything from the smoker

Skim fat from sauce and submerge lamb shanks in the sauce

Wrap tightly with foil and return to smoker for 1 hour

Garnish with chopped cilantro and mint and serve with toasted naan