had a crack at doing smoked lamb shanks here are some pictures for you.
1.5 cups L & P sauce
0.75 cups good extra virgin olive oil
0.5 cups balsalmic vinigar
2 shallotts finely chopped
1 handfull fresh garlic chives
2 handsfull fresh mint
1.5 teaspoons ground black pepper
1.5 teaspoons ground white pepper
0.25 teaspoon salt
5 tablespoons dried tomato with dried chili in olive oil found in pantry after a couple of years
1 bottle AU wines cabernet franc 2008 ( 1/2 in the marinade, 1/2 for me )
into the fridge for an overnight sleep
something for the lamb to graze on while smoking
and here they are, all ready to eat. sorry to tease you like this but i forgot to take a photo of it cut.
but they were good.