Smoked Middle Eastern Lamb Shanks

4 lamb shanks

RUB
2 tbsp kosher salt
2 tsp pepper
1 tsp cumin
1/2 tsp coriander
1/2 tsp cinnamon
1/4 tsp nutmeg

SAUCE
2 tbsp virgin olive oil
1 white onion finely diced
2 carrots finely diced
2 garlic cloves minced
2 tbsp tomato paste
1 tsp harissa
1 cup red wine
1 can of chopped peeled tomato
2 cups chicken stock

GARNISH
1 bunch chopped mint
1 bunch chopped cilantro

1. Combine ingredients for rub and use half to coat the shanks
2. Using a large skillet, sauté the onion, carrot and garlic
3. Sauté the veg until lightly browned then add the rub to the pan
4. After 2 minutes add the ingredients for the sauce
5. Allow sauce to come to a boil then remove from heat
6. Light your keg and adjust for a temperature of 275F/135C
7. Add your sauce mixture below the grids and reposition them
8. Position the shanks evenly on top of the grids
9. After 3 hours remove everything from the smoker
10. Skim fat from sauce and submerge lamb shanks in the sauce
11. Wrap tightly with foil and return to smoker for 1 hour
12. Garnish with chopped cilantro and mint and serve with toasted naan