By Traeger Kitchen
We’re smoking then roasting lamb shanks, adding in incredible wood-fired flavor into this classic recipe. This easy-to-make recipe starts by smoking the shanks for an hour before braising in a red wine and beef broth bath.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.4 Whole | lamb shanks |
As Needed | Traeger Prime Rib Rub |
1 Cup | beef broth |
1 Cup | red wine |
4 Sprig | fresh rosemary and thyme |
1
Season the lamb shanks liberally with Traeger Prime Rib Rub.
2
When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
3
Place the shanks directly on the grill grate and cook for 20 minutes or until the exterior has browned.
500 ˚F / 260 ˚C
00:20
4
Transfer the shanks to a Dutch oven and pour in beef broth, wine and herbs. Cover with a tight fitting lid and place back on the grill grate, reducing the temperature to 325℉.
325 ˚F / 163 ˚C
5
Braise the shanks for 3 to 4 hours until the internal temperature reaches 180℉. Take care not to touch bone with the tip of the temperature probe or you will get a false reading.
325 ˚F / 163 ˚C
180 ˚F / 82 ˚C
6
Carefully lift the lid and transfer the lamb and any accumulated juices to a platter or plates. Enjoy!
In order to add notes for this recipe, you must log in or create an account.