Smoked and Braised Lamb Shanks with Red Wine Gravy
This recipe is a celebration of deep, smoky flavors and melt-in-your-mouth tenderness. We take lamb shanks, season them generously with Revolution Barbecue’s "I’m Your Huckleberry" Cowboy Rub, and give them a slow smoke before a rich, red wine braise. The result? A dish that’s elegant enough for a special occasion and hearty enough to satisfy any BBQ lover. Served over creamy mashed potatoes with a velvety gravy, this recipe is a surefire way to bring big, bold flavors to the dinner table.
Smoked, Braised, and Unbelievably Tender: A Cowboy-Style Lamb Feast
Glenn Connaughton
6
30 minutes
6 hours
924
American
Main Dish
These Smoked and Braised Lamb Shanks bring the perfect blend of smoke, spice, and tenderness to your table. Seasoned with our Revolution Barbecue "I’m Your Huckleberry" Cowboy Rub, the bold mix of chili powder, cumin, and coffee infuses the lamb with rich, earthy flavors that perfectly complement its natural savory notes. After a slow smoke, the shanks are braised in a red wine and tomato broth until fall-off-the-bone tender. Finished with a luscious, thickened gravy, this dish pairs beautifully with creamy mashed potatoes for the ultimate comfort food experience. Bold, hearty, and unforgettable—this is BBQ elegance at its finest.
Ingredients
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6 lamb shanks
2 tablespoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub
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4 cups water
2 cups Cabernet Sauvignon or Merlot
1 cup low sodium beef stock
1 medium white onion, chopped
1 can (28 oz.) whole peeled tomatoes
½ teaspoon dried thyme
1 bay leaf
4 ounces fresh mushrooms, quartered
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3 tablespoons corn starch
½ cup cold water
Directions
Smoke the Lamb Shanks: Preheat your pellet grill or smoker to 200°F, using oak or hickory for that robust smoky flavor. Generously rub the lamb shanks down with Revolution Barbecue "I’m Your Huckleberry" Cowboy Rub, making sure every inch is seasoned. Place the shanks directly on the grill grates and smoke for 2 hours to build that signature smoky flavor.
Remove the smoked shanks and transfer them to a Dutch oven or a deep disposable aluminum pan. Add the water, red wine, beef stock, onion, tomatoes, thyme, bay leaf, and mushrooms. Stir it all together, cover tightly, and bring the liquid to a simmer over medium-high heat.
Reduce the heat to medium-low and let the shanks braise for 3-4 hours, or until they are fork-tender. The magic happens here—low and slow braising makes the lamb shanks fall-off-the-bone tender.
Once the lamb is tender, carefully remove the shanks from the pot and set them aside. Fish out the bay leaf and blend the braising liquid until smooth using a stick blender or a regular blender (be careful not to burn yourself). Pour the liquid back into the pot and bring it to a gentle boil.
In a small bowl, whisk the cornstarch and cold water together to make a roux. Slowly whisk the roux into the braising liquid, letting it thicken into a luscious gravy.
Return the lamb shanks to the pot, nestling them into the gravy. Let them simmer gently for another 20-30 minutes to soak up all that goodness.
Plate the lamb shanks over a bed of creamy mashed potatoes, spooning that rich, red wine gravy over the top. The combination of smoky, tender meat and velvety gravy is pure comfort food with a touch of cowboy flair.
