Sunday Roast Lamb Shanks and Mash

Directions

1. Pre heat smoker to 135f / 275f
2. Season Lamb Shanks with Lane’s
   Sunday Roast and place on the smoker
3. Once lamb has nice colour, place
   in the tray with beef stock and wrap tight in foil, placing back in the smoker
   until probing super tender (usually around 98c / 210f)
4. Rest lamb and retain juices.
5. In a pan on high heat, reduce
   lamb juices down and add a touch of butter once its thickened.
6. Peel, cut and dice potato and
   cook in boiling salted water until cooked.
7. Mash with desired butter, garlic2
   and milk
8. Serve with smoked lamb shank and
   pan gravy