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

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!