barbecued lamb shanks, green salad

Braised and Barbecued Lamb Shanks

Serves: 4
Cooking Time: 1h
Preparation: 24h
Level: Medium 

Try this spicy and sweet braised and barbecued lamb shanks recipe. Beware though of neighbours this summer, because your grill might smell particularly good.


  • 4 French-trimmed lamb shanks 250 g each
  • Olive oil
  • 4 cloves of garlic, finely chopped
  • 4 French shallots, finely chopped
  • 1 cup red wine
  • 2 bay leaves
  • 2 cups veal stock (approximately)

Barbecue Sauce

  • 2 tbsp. olive oil
  • 1 average-sized Spanish onion, coarsely chopped
  • 5 cloves of garlic, coarsely chopped
  • 1 cup ketchup
  • 1/3 cup water
  • 1 tbsp. Dijon mustard
  • 1 tbsp. red wine vinegar
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. paprika
  • 1 tbsp. dried oregano
  • 2 tbsp. sugar
  • ½ cup honey
  • 2 tbsp. molasses
  • 250 ml beef broth


    1. Start with the homemade Barbecue sauce. In a medium-size pan, bring a drizzle of olive oil to medium heat and brown the onion and garlic for 3 to 4 minutes. Add the remaining ingredients and mix. Bring the heat down to medium-low and simmer for 25 to 30 minutes, mixing regularly.
    2. Set the pan aside and let it stand for 15 minutes. Use a hand blender or food processor and grind the ingredients to a smooth texture and put this sauce into the refrigerator.
    3. Using a large casserole over medium heat, brown the lamb shanks in olive oil for 7 to 8 minutes. Set aside on a plate.
    4. Add the onion, garlic and a dash of olive oil. Add salt and pepper, mix well and sweat them for 3 to 4 minutes. Deglaze with red wine, carefully scraping the bottom of the casserole to release all flavours. Add bay leaves and stir. Place the lamb shanks in the mixture and add veal stock until 3/4 of the meat is covered. Bring to a boil, lower the heat to medium-low and cover. Simmer for 1 hour, turn the lamb over and continue for another hour.
    5. Remove the lamb from the casserole, strain it and place it in a large airtight container. Let it cool completely before coating it with one cup of barbecue sauce. Refrigerate for 24 hours.
    6. Preheat your barbecue at maximum heat, then reduce by half. Oil up the grilles and lay down the lamb shanks. Braise all sides for 8 to 10 minutes until nicely coloured. Baste regularly. Serve with fresh salad and a nice, full-bodied, Spanish wine.


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