Lamb shanks braised slowly with red wine, garlic, and herbs, then finished on the grill for a charred, sticky exterior. Fall-apart tender with a smoky crust.
smokeandsoil.com/recipes/grilled-lamb-shanks-with-red-wine
by L Field
Prep
20 min
Cook
2h 30m
Total
2h 50m
Serves
4
Level
Hard
Method
BBQ
Target Temps
Shanks are the most patient cut on the lamb. Red wine, long heat, and time—they don’t need anything else. When cooked slowly over a two-zone fire setup, the connective tissue breaks down, turning the meat tender and rich. The rosemary and garlic add just enough aromatic lift, while a careful balance of clean smoke ensures the flavours stay pure and refined.
This recipe leans on simple, seasonal ingredients and straightforward technique. Pan searing the shanks first locks in flavour and colour, then the slow cook in a Dutch oven over indirect heat lets the lamb gently absorb the wine and herbs. Using an instant-read thermometer helps you monitor the process precisely, avoiding guesswork and wasted effort.
What you end up with is a dish that feels elevated but is grounded in everyday cooking principles. It’s about respecting the ingredient and understanding how fire and time transform it. The sauce, enriched by the lamb’s own juices and the wine, needs no extra fuss—it’s a natural by-product of this careful method, offering depth and balance without complexity.
crushed
Health Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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Prepare and Sear the Lamb
Pat the lamb shanks dry and season generously with salt and pepper. Set the Dutch oven directly on your hob over a high heat. Add the olive oil. Once shimmering, sear the shanks on all sides until deeply browned. This step is crucial for flavour depth. Remove the shanks and set aside. Add the chopped onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened. Stir in the smashed garlic and tomato purée, cooking for a further minute.
Build the Braise
Return the shanks to the Dutch oven. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by about a third. Add the stock, rosemary, and thyme. The liquid should mostly cover the shanks; top up with more stock or water if necessary. Bring the liquid back to a gentle simmer, then cover the Dutch oven with its lid.
Set Up the Grill for Indirect Heat
Prepare the Weber Master-Touch for a two-zone fire. Light a chimney starter full of Weber briquettes. Once fully lit and ashed over, bank them to one side of the charcoal grate. Place the cooking grate on top. Aim for a consistent dome temperature of 135°C (275°F). Place the Dutch oven on the indirect side of the grill, opposite the coals. Add 3-4 oak wood chunks directly onto the hot briquettes for smoke.
The Low-and-Slow Braise
Close the lid, ensuring the top and bottom vents are set to maintain the 135°C (275°F) temperature. Allow the shanks to braise for 3 hours. The shanks are done when the internal temperature reaches 95°C (203°F) and the meat is fork-tender, easily pulling away from the bone. Check the liquid level every hour and top up with a little hot water if it is reducing too quickly.
Finish and Serve
Carefully remove the shanks from the braising liquid and set them aside. Place the Dutch oven back on the direct heat side of the grill (or on the hob) and bring the liquid to a rolling boil. Reduce the sauce until it reaches your desired consistency. Strain the sauce through a sieve, discarding the vegetables and herbs. Serve the shanks immediately, spooning the rich, reduced red wine sauce over the top.
Finish and Serve
Carefully remove the shanks from the braising liquid and set them aside. Place the Dutch oven back on the direct heat side of the grill (or on the hob) and bring the liquid to a rolling boil. Reduce the sauce until it reaches your desired consistency. Strain the sauce through a sieve, discarding the vegetables and herbs. Serve the shanks immediately, spooning the rich, reduced red wine sauce over the top.
Health Notes
British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
