Skip to Main Content
Find a Store
Support
Braised Lamb Shank

Braised Lamb Shank

By Traeger Kitchen

This easy-to-make recipe starts by smoking the shanks for an hour before braising them to tender perfection in a red wine and beef broth bath.

Prep Time

15 Minutes

Cook Time

4 Hours

Pellets

Mesquite

Ingredients

How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
4 lamb shanks
To Taste Traeger Prime Rib Rub
1 Cup beef broth
1 Cup red wine
4 Sprig fresh rosemary and thyme

Steps

  • 1

    When ready to cook, set the Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    Season the lamb shanks liberally with Traeger Prime Rib Rub.

    Ingredients

    • 4  lamb shanks

    • To Taste Traeger Prime Rib Rub

  • 3

    Place the shanks directly on the grill grates. Close the lid and cook until browned on the outside, about 20 minutes.

    450 ˚F / 232 ˚C

  • 4

    Transfer the shanks to a Dutch oven and pour in the beef broth and wine. Add the herbs, then cover with a tight-fitting lid.

    325 ˚F / 163 ˚C

    Ingredients

    • 1 Cup beef broth

    • 1 Cup red wine

    • 4 Sprig fresh rosemary and thyme

  • 5

    Reduce the Traeger temperature to 325°F. Place the Dutch oven on the grill grates, close the lid, and braise until the internal temperature of the meat reaches 180°F, 3-4 hours.

    325 ˚F / 163 ˚C

    180 ˚F / 82 ˚C

  • 6

    Carefully uncover the Dutch oven, then transfer the lamb and any accumulated juices to a platter or plates. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.