Have you ever tried a lamb recipe? Lamb shanks are not your common choice when you go to the butcher to get some lamb. But let me tell you, it’s an amazing cut and when you braise it, it breaks down the fat and becomes super tender. Also, all the delicious flavor penetrates deep into the shank.
Braised Lamb Shanks
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Cumin
- 1 tsp Smoked paprika
- 2 tsp Coriander
- 1 tsp Cayenne pepper
- 4 Yukon gold potatos Diced
- 1 Whole yellow onion Quartered
- 1/2 cup Celery Rough chopped
- 1/2 Carrot Chopped
- 5 cloves Garlic Rough chopped
- 1/2 cup Lemon juice
- 2 cups Red wine
- 1 1/2 cup Beef broth
- 1 tbsp Fresh rosemary
- 2 tbsp Fresh thyme
- 1/2 tbsp Fresh oregano
- Set your lamb shanks out and pat dry with a paper towel. Let them come to room temperature first.
- Prep all of your ingredients for the braising, this is all the ingredients that will go into your dutch oven.
- Get your measurements out for the dry rub and combine them in a mixing bowl.
- Place your lamb shanks on a cutting board or a sheet pan (I like to use sheet pans because it catches the seasoning) and season generously all sides of your shanks. Let them sit for 30 mins at room temp.
- Set your smoker up at 250 degrees.
- Now add all of your ingredients into a dutch oven and place them on the smoker. Take a wire rack and place it on top of the dutch oven. Set your lamb shanks on top of the wire rack. You want the dutch oven to catch all the lamb drippings during the smoke.
- Smoke for 2-2 ½ hours and then remove from the wire rack. You are wanting to get a good color on the lamb.
- Add the shanks to the dutch oven and place them on top of the veggies.
- Keep your smoker at 250, maybe bump up to 275 if you don't have as much time.
- Wait about 4-5 hours before you check the lamb. You are looking for probe tenderness here.
- When they are probe tender, remove the dutch oven from the smoker and place it in the oven for resting. DO NOT TURN THE OVEN ON! Let the lamb rest for 1-2 hours.
- After resting, pour the Au Jus (or braising liquid with all veggies) into a food processor and use it as a dipping sauce for your shanks.
- Your shanks should be super tender and ENJOY.
Items Used In This Recipe
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