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Braised Lamb Shank

Braised Lamb Shank

By Traeger Kitchen

We’re smoking then roasting lamb shanks, adding in incredible wood-fired flavor into this classic recipe. This easy-to-make recipe starts by smoking the shanks for an hour before braising in a red wine and beef broth bath.

Prep Time

15 Minutes

Cook Time

4 Hours

Pellets

Mesquite

Ingredients

Number of People Serving

4

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Units of Measurement:
main
4 Whole lamb shanks
As Needed Traeger Prime Rib Rub
1 Cup beef broth
1 Cup red wine
4 Sprig fresh rosemary and thyme

Step

  • 1

    Season the lamb shanks liberally with Traeger Prime Rib Rub.

    Ingredients

    • 4 Whole lamb shanks

    • As Needed Traeger Prime Rib Rub

  • 2

    When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

    500 ˚F / 260 ˚C

  • 3

    Place the shanks directly on the grill grate and cook for 20 minutes or until the exterior has browned.

    500 ˚F / 260 ˚C

  • 4

    Transfer the shanks to a Dutch oven and pour in beef broth, wine and herbs. Cover with a tight fitting lid and place back on the grill grate, reducing the temperature to 325℉.

    325 ˚F / 163 ˚C

    Ingredients

    • 1 Cup beef broth

    • 1 Cup red wine

    • 4 Sprig fresh rosemary and thyme

  • 5

    Braise the shanks for 3 to 4 hours until the internal temperature reaches 180℉. Take care not to touch bone with the tip of the temperature probe or you will get a false reading.

    325 ˚F / 163 ˚C

    180 ˚F / 82 ˚C

  • 6

    Carefully lift the lid and transfer the lamb and any accumulated juices to a platter or plates. Enjoy!

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