Lamb Shanks with Red Wine Sauce

Lamb Shanks with Red Wine Sauce

Lee - Smoke & Sear
Servings: 2 Total Time: 3 hrs 45 mins Difficulty: Intermediate Family Friendly Family Friendly
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Slow-Braised Lamb Shanks with Red Wine Sauce

Spring’s here, and nothing says “welcome” better than slow-braised lamb shanks, dripping in a luscious red wine sauce. Inspired by Ozpig UK, we’re keeping it simple but delicious. Whether you’ve got the ‘Series 2’ or the ‘Big Pig’, this recipe proves you don’t need a massive setup for a hearty, flavour-packed meal. Let’s get cooking!

Lamb Shanks with Red Wine Sauce

Lamb
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Prep Time 1 hr Cook Time 2.5 hrs Rest Time 15 mins Total Time 3 hrs 45 mins
Difficulty: Intermediate Cooking Temp: 160  C Servings: 2 Estimated Cost: £ 20 Calories: Approximately 700 per serving Best Season: Spring
Author: Lee - Smoke & Sear Cooking Method: , Cuisine: Courses: Recipe Keys: Family Friendly Family Friendly

Lamb Shanks:

Braise Foundations:

Slow Braise:

Instructions

  1. Preparation:

    • Trim any silverskin and thick fat deposits from the lamb shanks.
    • Sever any tendons at the narrow end of the shank to improve presentation.
    • Season the lamb shanks generously with salt and pepper and let them come to room temperature.

  2. Searing:

    Preheat your BBQ or stove and sear the lamb shanks on all sides until browned. Set aside.

  3. Braise Foundations:

    In a pre-heated Dutch oven, add olive oil and fry onion, carrots, celery, and garlic until soft and fragrant (about 5 minutes).

  4. Slow Braise:

    • Add rosemary, bay leaf, thyme, ancho chili, tomato paste, chopped tomatoes, red wine, vegetable stock, and beef stock to the Dutch oven.
    • Stir and bring to a simmer.
    • Add the seared lamb shanks, cover with a lid, and braise for 2 hours, turning the shanks halfway through.

  5. Final Cooking:

    • After 2.5 hours, check the tenderness and internal temperature of the lamb shanks. Aim for around 82°C.
    • Remove the shanks, wrap them loosely in foil, and let them rest.

  6. Reduce Sauce:

    • Keep the lid off the Dutch oven and reduce the sauce for about 15 minutes until rich and glossy.
    • Strain the sauce through a sieve into a jug.

  7. Serving:

    Serve the lamb shanks with the rich red wine sauce. Pair with creamy garlic mashed potatoes and charred Mediterranean vegetables.

Equipment

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Note

  • Holding Option: Hold the lamb shanks in an oven set to low heat if your guests aren't ready yet.
Keywords: lamb shanks, red wine sauce, spring BBQ, Ozpig recipe, slow-braised lamb, outdoor cooking, BBQ lamb shanks
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Lee Bishop - Smoke & Sear

smoke.sear

1,065 24,074

24,000+ on Instagram.
11,000+ on Facebook.
66,000 website users this year.
130,000 page views.

And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members.

That’s honestly mad.

Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between.

But this year feels like things are starting to properly move.

The big goals are simple.

Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft.

Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward.

And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more.

To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you.

It’s all a bit ridiculous.

But we’re only getting started 🔥

#SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

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24,000+ on Instagram. 11,000+ on Facebook. 66,000 website users this year. 130,000 page views. And somehow, the Ninja Woodfire UK Facebook group has now passed 27,000 members, while the UK BBQ Community on WhatsApp has gone past 450 members. That’s honestly mad. Smoke & Sear has always just been me cooking outside, filming what I’m doing, sharing the wins, the mistakes, the gear, the fire, the smoke and all the no-bollocks bits in between. But this year feels like things are starting to properly move. The big goals are simple. Keep pushing @fourge.bbq with three good mates and see how far we can take a proper UK BBQ business built around flavour, fire and graft. Keep supporting the UK BBQ community, helping it grow, connecting more people, and doing what I can to push it forward. And hopefully find a couple of brands to work with properly long-term. Real content, proper use, honest feedback, recipes, and maybe even stepping into demos a bit more. To everyone who follows, comments, shares, reads the website, joins the groups, tries a recipe, buys from FOURGE, or just sticks around for the madness — genuinely, thank you. It’s all a bit ridiculous. But we’re only getting started 🔥 #SmokeAndSear #FOURGE #UKBBQ #BBQCommunity #OutdoorCooking

Bit of a special one today ❤️🔥

Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together.

And honestly, this is what it’s all about for me.

Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from.

There is absolutely NO chance I’d have eaten beef cheeks at their age 😅

But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things.

And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

89 15
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Bit of a special one today ❤️🔥 Olivia and Oakley wanted to take over the Kamado Joe and make their own cooking video . . . so we made smoked & tallow-confit beef cheeks together. And honestly, this is what it’s all about for me. Getting kids outside. Around fire. Around food. Learning patience, confidence and where proper food actually comes from. There is absolutely NO chance I’d have eaten beef cheeks at their age 😅 But when kids get involved in cooking outdoors, they become curious. They want to try things. Learn things. Experience things. And somewhere between the smoke, the laughs and the chaos . . . core memories get made ❤️

First proper hike completed ✅

Big shoutout to @lads_project25 for a cracking day out in the Peak District.

This was my first real hike and my first ever visit to the Peak District — and what a place to start.

📍 Higger Tor, Burbage Edge & Padley Gorge Circular
🥾 7.2 miles
⛰️ 1,378ft elevation gain
⏱️ 4 hours 6 minutes
🐾 One very happy, very tired Labrador

12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it.

Groups like Lads Project matter.

No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural.

If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved.

Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side.

I’ll definitely be joining them again soon.

#LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

60 9
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First proper hike completed ✅ Big shoutout to @lads_project25 for a cracking day out in the Peak District. This was my first real hike and my first ever visit to the Peak District — and what a place to start. 📍 Higger Tor, Burbage Edge & Padley Gorge Circular 🥾 7.2 miles ⛰️ 1,378ft elevation gain ⏱️ 4 hours 6 minutes 🐾 One very happy, very tired Labrador 12 lads turned up, most of us strangers at the start, but it didn’t feel like that for long. Non-stop chats, proper laughs, some deep conversations, a bit of scrambling, a few boggy moments, and views that made every climb worth it. Groups like Lads Project matter. No judgement. No pressure. Just good lads getting outside, keeping active, sharing stories, having a laugh, and supporting each other in a way that feels natural. If you’re a bloke who’s been thinking about doing something like this, reach out to @lads_project25 and get involved. Fresh air, good people, and a reminder that sometimes the best conversations happen while walking side by side. I’ll definitely be joining them again soon. #LadsProject #PeakDistrict #MensMentalHealth #HikingUK #MensCommunity

TEMPER Smoked Pulled Lamb Flatbreads 🔥

2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon.

Bit more of an involved cook this one, but absolutely worth it.

I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am.

Full recipe is here:

https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/

Enjoy!

104 25
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TEMPER Smoked Pulled Lamb Flatbreads 🔥 2.6kg bone-in lamb shoulder from @thecateringbutcher , hit with TEMPER from @fourge.bbq , smoked low and slow, then pulled into fresh flatbreads with garlic yoghurt, pickled onions, herbs and charred lemon. Bit more of an involved cook this one, but absolutely worth it. I also used the @typhur_uk Sync Gold Dual for temps throughout the cook and, to be fair, the Sub-1G connection was solid. No problem getting through the lamb, wrapped in foil, inside the Kamado Joe, through a few walls, while I cracked on writing the full recipe for the website like the BBQ geek I apparently am. Full recipe is here: https://www.smokeandsear.world/BBQ-recipes/temper-smoked-pulled-lamb-flatbreads/ Enjoy!

DRAGON, edge of the sky.

Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby.

Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real.

The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season.

Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch.

@raf_typhoondisplayteam
@eurofighter.typhoon

#RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby

125 6
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DRAGON, edge of the sky. Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby. Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real. The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season. Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch. @raf_typhoondisplayteam @eurofighter.typhoon #RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby