Smoked & Braised Lamb Shanks

Smoked & Braised Lamb Shanks

Lamb Shanks with Red wine garlic & rosemary


4-5 lamb shanks

2 tablespoons olive oil

Fierce Bull coffee rub

6 small onions, peeled and quartered

4 large potatoes

1 tin crushed tomatoes

2 carrots, coarsely chopped

2 celery sticks, coarsely chopped

2 cups red wine

2 teaspoons garlic

1 large sprig rosemary

Instant gravy powder

Step 1
Set up your kettle for in-direct cooking; rub the shanks with a little olive oil then give them a nice coating of the fierce bull coffee rub, Place the rubbed lamb shanks on grill smoke for approx 2-3 hrs.

Step 2
Remove shanks from kettle then add the vegetables, tinned tomatoes and herbs to the casserole dish then pour wine over the shanks and a little in your glass!

Step 4
Another tip is to mix a few teaspoons of gravy powder into the wine and tomatoes as this helps thicken the sauce.

Step 5
Open up vents and cook for around 2-3 hrs at 350-400f or until meat is falling off the bones.

Step 6
Remove casserole dish from the weber and enjoy with some weber braised cabbage and another glass of red!


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