Cabernet Lamb Shanks


  • 4-6 lamb shanks
  • 2 tbsp Ben's Heffer Dust
  • 2oz olive oil
  • 2 cups onions, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 16oz cabernet wine
  • 28oz canned tomatoes
  • 20oz beef stock
  • 8 garlic cloves, chopped
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves 
  • Salt and pepper to taste


  • Preheat recteq to 450°F.
  • Season the lamb with olive oil and Ben's Heffer Dust
  • Roast for 40-45 minutes until the lamb is golden brown.
  • Preheat a large dutch oven in the grill, and caramelize the carrots, onions, and celery for about 25 minutes.
  • Add the lamb to dutch oven, add tomatoes, all herbs, wine, and just enough beef stock to cover the shanks. 
  • Turn the heat down to 325°F, cover the shanks, and braise for 2-3 hours until the meat is tender.
  • Allow the dutch oven to rest at room temperature for about 30 minutes before serving.