I love to smoke bacon. I smoke about 30 pounds at a time. But, I always smoke my bacon with the skin on and remove it before slicing. I have never figured out what to do with the smoked skin. I have added it to baked beans, made soup, but there is always to much. Than came an idea, how about rapping lamb shanks with the smoked bacon skin. I gave it a try and I had some of the best lamb shanks I have ever eaten. They were moist, smoky and very tender. This was a winner. If you make your own bacon, try using the skins with lamb shanks.
Part of a batch of smoked bacon.
Wrapped the lamb shanks with the bacon skin. Veggies for the braising liquid.
Lamb shanks after 6 hours.
Lamb shanks and veggies, there was also about 2 quarts of braising liquid to put on rice.
The bacon skins gave there all.