Smoked and Braised Lamb Shanks with Red Wine Gravy

Directions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.