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Braised Lamb Shank

Difficulty 1/5
Prep time 15 mins

Cook time 4 hrs
Serves 4-6

Hardwood Mesquite

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 cooking in a red wine and beef broth bath.


4 shanks Lamb

Olive Oil, as needed

Traeger Prime Rib Rub

1 cup Beef Broth

1 cup Red Wine

4 sprigs Fresh Rosemary and Thyme


Season the lamb shanks liberally with Traeger Prime Rib Rub.

When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

Place the shanks directly on the grill grate and cook for 20 minutes or until the exterior has browned.

Transfer the shanks to a dutch oven and pour in beef broth, wine, and add herbs. Cover with a tight fitting lid and place back on the grill grate reducing the temperature to 325℉.

Braise the shanks for 3-4 hours until the internal temperature is 180℉. Take care not to touch bone with the tip of the temperature probe or you will get a false reading.

Carefully lift the lid and transfer the lamb and any accumulated juices to a platter or plates. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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