Celebrate Easter in style with Chef Tom's mouth-watering Braised Lamb Shanks! This deliciously smoky recipe is made with local grass-fed lamb, chipotles, Pinot Noir wine, San Marzano tomatoes and a zesty lime gremolata, all cooked on the Yoder Smokers Pellet Grill.
WHAT YOU’LL LOVE
- Seared in two batches: Browning half the shanks at a time keeps the Dutch oven hot enough to build a real crust instead of steaming the meat.
- Chipotle, Pinot Noir, and San Marzano braise: Smoky dried chipotles, red wine, and whole tomatoes make a deep, slightly spicy braising liquid for the lamb to cook in.
- Covered braise on the grill: A lidded Dutch oven at a steady 350°F cooks the shanks gently, with a little smoke from the grill around it.
- Blended sauce and lime gremolata: Blending the leeks, carrots, and tomatoes into a smooth sauce, then topping with parsley, garlic, and lime zest, adds a bright, fresh finish.
Braised Lamb Shanks
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
1 hour
Calories
796
Easter is right around the corner, and lamb is one of our favorite Easter meals. Check out Chef Tom’s twist on Braised Lamb Shanks, featuring local grass-fed lamb braised on the Yoder Smokers Pellet Grill in a sauce of chipotles, Pinot Noir wine and San Marzano tomatoes and topped off with a lime gremolata.
Ingredients
-
2 tbsp extra virgin olive oil
- 6 (8 oz) lamb shanks
- 3 cups leeks, sliced, rinsed
- 1 cup carrots, diced
- 3 cloves garlic, crushed
-
Noble Saltworks Cherrywood Smoked Flaked Finishing Salt
- 3 dried chipotle chiles
- 1 bay leaf
- 2 cups Pinot noir wine
- 2 cups vegetable stock
-
1 (28 oz) can Caio San Marzano Tomatoes
-
1/2 tsp Cattleman’s Grill Steakhouse Seasoning
- 1/2 tsp ground cumin
- 1/4 cup fresh parsley, minced
- 2 cloves garlic, minced
- Zest of 1 lime, coarsely grated
Gremolata
Directions
Preheat a Lodge 7 Quart Dutch Oven over high heat. Add the extra virgin olive oil. Place half of the lamb shanks in the dutch oven and sear on all sides. Remove from the dutch oven. Sear the other half of the shanks. Remove from the dutch oven.
Turn the heat down to medium heat. Add the leeks, carrot, garlic and a shake of Noble Saltworks Cherrywood Smoked Flaked Finishing Salt. Cook, stirring occasionally, until the leeks are softened, about 5 minutes.
- Add the dried chipotles and bay leaf, then pour in the Pinot noir, vegetable stock, tomatoes and seasonings. Stir. Nestle the lamb shanks into the braising liquid. Place a lid on the dutch oven and transfer to the grill.
- Cook at 350°F until the meat is very tender and nearly falling off the bones, about 1.5-2 hours. Remove the dutch oven from the grill.
- To make the gremolata, simply combine all three ingredients and mix.
Remove the shanks from the braising liquid and set aside. Remove the bay leaf from the braising liquid and discard the leaf. Transfer the braising liquid to a Vitamix blender. Blend the mixture, starting slowly. Be very careful, as hot liquids can explode out of the blender if you don’t ease into it.
- Serve the braised lamb shanks on a bed of rice, topped with the chipotle tomato sauce and a sprinkle of the gremolata.
Recipe Note
Recipe FAQ
Why sear the lamb shanks before braising them?
Searing browns the surface and builds flavor that dissolves into the braising liquid. The browned bits in the pot also give the sauce more depth.
Why sear half the shanks at a time?
Putting all six in at once would drop the temperature of the Dutch oven and make the meat steam instead of brown. Two batches keep the pot hot.
Why use dried chipotles in the braise?
Dried chipotles add smoky heat that melts into the wine and tomato sauce as it cooks. They soften enough during the braise to blend into a smooth sauce.
How do I know the shanks are done?
After 1.5-2 hours at 350°F, the meat should be very tender and nearly falling off the bone. That is well past the 145°F USDA minimum for lamb, since the tenderness comes from collagen breaking down at a much higher temperature.
Why blend the braising liquid into a sauce?
The softened leeks, carrots, chipotles, and tomatoes blend into a smooth sauce that coats the meat, so there's no separate sauce to make.
How do I blend the hot braising liquid safely?
Hot liquid can build pressure in a blender. Start on a slow speed, fill the blender only partway, vent the lid, and hold a towel over the top, or blend in smaller batches.
Why remove the bay leaf before blending?
A bay leaf doesn't soften as it cooks, so it would leave sharp bits in the sauce.
Why top the shanks with gremolata?
Fresh parsley, raw garlic, and lime zest add a bright, sharp contrast to the rich, smoky braise right before serving.
Can I make this ahead?
Yes. Braised dishes often taste better the next day. Cool the shanks and sauce and refrigerate them within 2 hours, and they keep for about 3-4 days. Reheat gently and add the gremolata fresh.
How indoor-friendly is this recipe?
5 out of 5. A 350°F oven braises the shanks in the same covered Dutch oven, and the searing and sauce steps happen on the stovetop.
Recipe Highlights
Batch-seared shanks: Build a deep crust and flavor.
Chipotle-wine-tomato braise: Adds smoky heat and depth.
Covered 350°F braise: Cooks the lamb gently until tender.
Lime gremolata: Brightens the finished dish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.23 oz
- per serving
- Calories
- 796
- Carbs
- 22 grams
- Protein
- 84 grams
- Fat
- 37 grams
- Sodium
- 1896 milligrams
