Difficulty: Beginner
Lamb
Cabernet Braised Lamb Shanks
Prep Time: 30 min
Cook Time: 3 hrs, 30 min
Difficulty: Beginner
This savory smoked lamb shank, braised low n' slow for a few hours, is absolutely delectable. With richness from the Cabernet wine and hearty flavors from the herbs, the final product is a perfect main course for the cooler months.
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.
Ingredients
Serving Sizes
Lamb
- 4 each Lamb Shanks
- 2 tablespoons(s) Ben's Heffer Dust
- 2 ounce(s) Olive Oil
- 2 cup(s) Medium Yellow Onions, diced
- 1 cup(s) Medium Carrots, diced
- 1 cup(s) Medium Celery, diced
- 16 ounce(s) Cabernet Wine
- 28 ounce(s) Tomatoes, canned
- 24 ounce(s) Beef Stock
- 3 each Fresh Rosemary Sprigs
- 3 each Dried Bay Leaves
Tools Needed
- recteq Chef's Knife
- Cutting Board
- Vegetable Peeler
- recteq Dutch Oven
- 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.
Chef Pairings
This recipe pairs very well with your favorite mashed potatoes or herbed potato gratin. Add a fresh green salad for a side as well!