Braised Lamb Shank
By Traeger Kitchen
This easy-to-make recipe starts with searing the shanks to deepen their flavor before braising them to tender perfection in a red wine and beef broth bath.
Prep Time
15 Min
Cook Time
4 Hr
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 | lamb shanks |
| To Taste | Traeger Prime Rib Rub |
| 1 Cup | beef broth |
| 1 Cup | red wine |
| 4 Sprig | fresh rosemary and thyme |
Steps
1
When ready to cook, set the Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
2
Season the lamb shanks liberally with Traeger Prime Rib Rub.
3
Place the shanks directly on the grill grates. Close the lid and cook until browned on the outside, about 20 minutes.
450 ˚F / 232 ˚C
00:20
4
Transfer the shanks to a Dutch oven and pour in the beef broth and wine. Add the herbs, then cover with a tight-fitting lid.
325 ˚F / 163 ˚C
5
Reduce the Traeger temperature to 325°F. Place the Dutch oven on the grill grates, close the lid, and braise until the internal temperature of the meat reaches 180°F, 3-4 hours.
325 ˚F / 163 ˚C
180 ˚F / 82 ˚C
04:00
6
Carefully uncover the Dutch oven, then transfer the lamb and any accumulated juices to a platter or plates. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.