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.
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Season the lamb shanks liberally with Traeger Prime Rib Rub.
When ready to cook, set Traeger temperature to 500℉ 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 herbs. Cover with a tight fitting lid and place back on the grill grate, reducing the temperature to 325℉.
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.
Carefully lift the lid and transfer the lamb and any accumulated juices to a platter or plates. Enjoy!
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