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