Cabernet Lamb Shanks

Cabernet Lamb Shanks

(3 reviews) Write a Review



  • 4-6 lamb shanks
  • 2 tbsp REC TEC Grills Ben's Heffer Dust
  • 2oz olive oil
  • 2 cups onions, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 16oz cabernet wine
  • 28oz canned tomatoes
  • 20oz beef stock
  • 8 garlic cloves, chopped
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves 
  • Salt and pepper to taste
  1. Preheat REC TEC grill to 450°F.
  2. Season the lamb with olive oil and Ben's Heffer Dust
  3. Roast for 40-45 minutes until the lamb is golden brown.
  4. Preheat a large dutch oven in the grill, and caramelize the carrots, onions, and celery for about 25 minutes.
  5. Add the lamb to dutch oven, add tomatoes, all herbs, wine, and just enough beef stock to cover the shanks. 
  6. Turn the heat down to 325°F, cover the shanks, and braise for 2-3 hours until the meat is tender.
  7. Allow the dutch oven to rest at room temperature for about 30 minutes before serving. 

3 Reviews

  • Amazing lamb!

    Posted by Bryan Blakeman on 30th Jun 2019

    We used butterfly leg of lamb. Instead of lamb shanks. that's said 3 hours and they were falling apart like a beef roast. so delicious and tender! Great recipe!

  • Works for other lamb cuts as well!

    Posted by Dave J on 8th Apr 2019

    Saw this recipe and went to butcher for lamb shanks. He talked me out of those and into a cut down leg of lamb, about half, cut into two chunks. He noted that we'd get more meat and less tendons that way. Followed the recipe, cooked in a cast iron dutch oven on the RecTec. we had two other couples over for dinner and they absolutely hoovered it! Simple and delicious!

  • Beautiful presentation

    Posted by John F on 14th Nov 2018

    I make this on occasion for my wife and she loves it. The rich flavor and appearance go a long way on a date night!

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