Cabernet Braised Lamb Shanks

Instructions

• Step 1: Preheat recteq to 450°F, allowing the Dutch Oven to preheat inside the grill as well.
• Step 2: Lightly rub the lamb shanks with olive oil and season with Ben's Heffer Dust. Add the shanks to the grill and allow to roast for 40-45 minutes until golden brown.
• Step 3: Meanwhile, add some olive oil to the Dutch oven along with the onions, carrots, and celery. Allow the vegetables to caramelize slightly. (Approximately 25 minutes)
• Step 4: When the vegetables have a good caramelized color, add the tomatoes, herbs, wine, and stock. Allow the mixture to come to a simmer.
• Step 5: When the lamb shanks have a robust color, add them to the simmering Dutch oven, cover, and reduce the temperature of the recteq to 325°F.
• Step 6: Allow the shanks to simmer for 2-3 hours until the meat is probe tender.