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Backyard Blogging.

Braised Lamb Shank

These Braised Lamb Shank are smoked and then roasted for an incredible wood-fired flavor. This easy-to-make recipe starts by smoking the shanks for an hour before braising in a red wine and beef broth bath. Yum!


4 Whole lamb shanks
As Needed Traeger Prime Rib Rub
1 Cup beef broth
1 Cup red wine
4 Sprig fresh rosemary and thyme


Season the lamb shanks liberally with Traeger Prime Rib Rub.

When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

Place the shanks directly on the grill grate and cook for 20 minutes or until the exterior has browned.

Transfer the shanks to a Dutch oven and pour in beef broth, wine and herbs. Cover with a tight fitting lid and place back on the grill grate, reducing the temperature to 325℉.

Braise the shanks for 3 to 4 hours until the internal temperature reaches 180℉. Take care not to touch bone with the tip of the temperature probe or you will get a false reading.

Carefully lift the lid and transfer the lamb and any accumulated juices to a platter or plates. Enjoy!

Recipe and photo from Traeger.