Smoked Miso Lamb Shanks with Fig and Pistachio Bulgur

Instructions

1. 1

   Preheat oven to 325°F (160°C).

2. 2

   In a small bowl, whisk together miso paste, minced garlic, 30ml of olive oil, salt, and pepper to create a marinade.

   ~5 min
3. 3

   Pat lamb shanks dry with paper towels. Rub the miso marinade all over the lamb shanks, ensuring they are evenly coated. Place fresh rosemary sprigs on top of each shank.

   ~10 min
4. 4

   Place lamb shanks on a baking tray lined with parchment paper. Cover tightly with aluminum foil.

   ~2 min
5. 5

   Roast in the preheated oven for 3 hours, or until the lamb is very tender and falling off the bone.

   ~180 min
6. 6

   While the lamb is roasting, prepare the bulgur. In a medium saucepan, heat the remaining 30ml of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

   ~5 min
7. 7

   Add the fine bulgur wheat, cinnamon stick, and crushed cardamom pods to the saucepan. Stir and toast for 1-2 minutes until fragrant.

   ~2 min
8. 8

   Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the bulgur is tender and has absorbed the liquid.

   ~15 min
9. 9

   Remove the bulgur from heat. Stir in the chopped dried figs and chopped pistachios. Let it sit, covered, for 5 minutes to steam.

   ~5 min
10. 10

    Once the lamb has finished roasting, remove the foil. Using a smoking gun filled with wood chips, carefully smoke the lamb shanks for 10 minutes, allowing the smoke to infuse the meat. You may need to do this in batches if your smoking gun is small.

    ~10 min
11. 11

    Fluff the bulgur pilaf with a fork and stir in the chopped fresh parsley.

    ~2 min
12. 12

    Serve the smoked miso lamb shanks over the fig and pistachio bulgur. Drizzle with any pan juices from the lamb.