Smoked Lamb Shanks With a Red Wine Reduction

Smoked Lamb Shanks With a Red Wine Reduction

These smoked lamb shanks are cooked low and slow until the meat is falling off the bone, then finished in a rich braising liquid that’s turned into a bold, glossy reduction. It’s not a quick cook, but it’s straightforward, forgiving, and absolutely worth the time if you want proper comfort food off the BBQ.

Choosing Lamb Shanks:
Lamb shanks come from the lower leg and are packed with connective tissue, which makes them perfect for low and slow cooking. Look for shanks that are similar in size so they cook evenly. One shank per adult is usually about right.

Trimming:

You don’t need to go crazy here. Remove any loose or thick external fat so the seasoning can stick and the smoke can do its job. Internal fat and connective tissue are what give shanks their rich flavour once cooked.

Equipment Needed:
•    Weber kettle (57 cm / 22 inch) or similar charcoal BBQ
•    Charcoal briquettes
•    Cherry and pecan wood chunks
•    Chimney starter
•    Heatproof pan for braising
•    Instant-read thermometer or probe
•    Foil and an old towel (or a low oven for resting)

Preparation:
Start by trimming the lamb shanks, removing any loose or thick pieces of fat. Lightly coat each shank with olive oil, then season generously with the lamb rub. Apply the rub from about 30 cm (12 inches) above the meat so it spreads evenly.

Set the seasoned shanks aside while you prepare the BBQ.

The Cook:
Set up your Weber kettle using the snake method with briquettes arranged around the edge. Light 12 briquettes in a chimney starter and add them to one end of the snake to act as a fuse.

Add cherry and pecan wood chunks—one of each on the lit end, with the remaining chunks spaced roughly 5 cm (2 inches) apart along the snake.

Stabilise the BBQ at 135°C (275°F), closing the vents when the temperature is about 50°C (120°F) below your target to avoid overshooting.

Place the lamb shanks on the grill over indirect heat and insert a temperature probe into one shank. Smoke until the internal temperature reaches around 70°C (158°F), which should take about 2–3 hours.

While the shanks are smoking, prepare the braising liquid and warm it on the stove until just below boiling.

Once the shanks hit 70°C (158°F) and a good bark has formed, transfer them to a heatproof pan. Pour over the warm braising liquid and return the pan to the smoker.

 Continue cooking until the shanks are probing tender, usually between 95–99°C (203–210°F), another 2–3 hours.

The Payoff:
When the shanks are tender, remove them from the braising liquid and wrap tightly in two layers of foil. Wrap again in a towel or place in a low oven set to 70°C (158°F) to rest.
Strain the braising liquid, removing excess fat. Transfer it to a saucepan and simmer, whisking in flour if needed to thicken, until reduced into a rich, flavour-packed sauce.
Serve the lamb shanks with mashed potatoes or vegetables, finished with a generous drizzle of the reduction.

Ingredients:
Main Ingredients
•    Lamb shanks (1 per person)
•    Olive oil
Lamb Rub
•    2 parts kosher salt (or sea salt flakes)
•    2 parts lemon pepper
•    1 part dried rosemary
•    1 part dried oregano
•    1 part granulated garlic
•    1 part onion powder
(Parts can be tablespoons or cups depending on how much rub you want to make.)
Braising Liquid
•    400 g (14 oz) chopped tomatoes
•    2 cups beef stock (480 ml / 16 fl oz)
•    1½ cups red wine (375 ml / 12.5 fl oz)
•    1½ cups ginger beer (375 ml / 12.5 fl oz)
•    2 medium onions, chopped (skin on)
•    2 large carrots, chopped
•    4 celery stalks, chopped
•    4 garlic cloves, chopped
•    ¼ cup honey (60 ml / 2 fl oz)
•    1 tsp kosher salt
•    ½ tsp black pepper
•    2 tsp vegeta
•    1–2 tbsp plain flour (optional, for thickening)

Recipe Steps:
1    Trim excess loose fat from the lamb shanks.
2    Lightly coat shanks with olive oil and season generously with lamb rub.
3    Set up a Weber kettle using the snake method and stabilise at 135°C (275°F).
4    Add cherry and pecan wood chunks to the snake.
5    Smoke the shanks over indirect heat until they reach 70°C (158°F), about 2–3 hours.
6    Prepare and warm the braising liquid on the stove.
7    Transfer shanks to a heatproof pan and pour over the braising liquid.
8    Return to the smoker and cook until probing tender, 95–99°C (203–210°F), another 2–3 hours.
9    Remove shanks, wrap tightly in foil, and rest for at least 30–60 minutes.
10    Strain the braising liquid, remove excess fat, and simmer to reduce. Thicken with flour if needed.
11    Serve lamb shanks with the reduction and your choice of sides.

Recipe Info:
•    Prep Time: 20–30 minutes
•    Cook Time: 6–7 hours
•    Serves: 4–6
•    Effort: Average
•    Course: Main
•    Cuisine: Australian
•    Hydration: 12 beers (optional but very recommended)

Tips & Variations:
•    You can swap the red wine for beer, or replace the ginger beer with extra stock for a less sweet sauce.
•    Covering the pan with foil during braising will speed things up, but you’ll lose some bark.
•    Lamb shanks handle higher finishing temperatures well, so don’t be afraid to push them until they’re properly tender.
•    This recipe works just as well in a pellet smoker—set it to 135°C (275°F) and follow the same process.

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