Braised Lamb Shanks on the Weber GBS Kettle: A Masterclass in Cast Iron Cooking

There’s something special about the aroma of slow-cooked lamb shanks braising over a charcoal grill. Combining two favorite cooking methods—braising and grilling—this recipe brings deep, rich, smoky flavors to the tender lamb shanks, creating an unforgettable dish perfect for sharing. Here’s a step-by-step guide on how to braise lamb shanks on the Weber GBS Kettle, using a cast iron wok to draw out layers of flavor that are sure to impress family and friends.

Why Braise Lamb Shanks on the Weber?

Braising is a classic technique, treasured for transforming tough cuts of meat, like lamb shanks, into tender, flavor-packed bites. The secret to a perfect braise is in slow-cooking the meat in a flavorful liquid, allowing it to infuse gradually. By using the Weber GBS Kettle, you add an extra layer of smoky depth to the dish that can’t be achieved on a stovetop or in an oven. Here’s why the Weber is ideal for this method:

• Temperature Control: The Weber’s adjustable vents let you control heat precisely, which is essential for a slow-cooked braise.
• Smoky, Charred Flavors: Cooking over charcoal adds a layer of smokiness that complements the earthy flavors of lamb.
• Cast Iron Versatility: Cast iron is perfect for both searing and simmering, holding heat consistently over a charcoal grill for even cooking.

With the right equipment and ingredients, this recipe is a fun, rewarding way to elevate your cooking skills.

Essential Equipment and Ingredients

Equipment

• Weber GBS Kettle Grill: The charcoal-fueled heat provides an ideal cooking environment.
• Cast Iron Wok or Dutch Oven: Perfect for retaining heat, it’s used for both searing and slow-braising.
• Lump Charcoal: Burns hotter and longer, making it excellent for extended cooking.
• Grill Thermometer and Tongs: Essential for monitoring temperature and handling food safely.

Ingredients

• Lamb Shanks (1 per person): High-quality lamb shanks make a noticeable difference in flavor.
• Aromatics: Garlic, onions, and parsnips provide a flavorful foundation.
• Herbs & Seasonings: Fresh basil, chili, salt, and pepper add depth.
• Liquids: Robust red wine, crushed tomatoes, beef or lamb stock, and water create a rich braising liquid.

Step-by-Step Guide to Braising Lamb Shanks on the Weber Kettle

Step 1: Prepare Your Ingredients

Peel and chop the aromatics first. Garlic can be roughly chopped, as it will break down while braising, enhancing the flavor of the sauce. Chop onions and parsnips into medium chunks so they simmer well in the braising liquid.

Step 2: Light the Charcoal and Prepare the Grill

Add lump charcoal to one side of the Weber for indirect heat. Light the charcoal and let it reach a high temperature. This arrangement creates a hot zone for searing and a cooler zone for slow-cooking.

Step 3: Sear the Lamb Shanks

Place the cast iron wok over the hot charcoal. Once the wok is hot, add a small amount of oil. Place the lamb shanks in the wok, searing each one until golden brown on all sides, locking in juices and forming a delicious crust. Remove the lamb shanks and set them aside.

Step 4: Sauté the Aromatics

Add chopped onions, garlic, and parsnips to the wok. Sauté for about 5–7 minutes, until the onions turn translucent and the vegetables start to caramelize, forming a flavorful base for the braise.

Step 5: Deglaze with Red Wine

Pour a cup of red wine into the wok, scraping up the browned bits from the bottom to incorporate them into the sauce. This technique, known as deglazing, ensures that all the flavors from the seared lamb and sautéed vegetables make it into the braising liquid. Let the wine reduce slightly.

Step 6: Add Crushed Tomatoes, Stock, and Herbs

Add a can of crushed tomatoes, a cup of beef or lamb stock, fresh basil, and your preferred seasonings to the wok. Stir to mix everything thoroughly. Place the seared lamb shanks back into the wok, nestling them in the liquid so they’re partially submerged.

Step 7: Adjust the Vents for a Low, Steady Temperature

Cover the grill and adjust the Weber’s vents to maintain a medium-low temperature. This slow, steady heat is ideal for braising, allowing the flavors to meld while preventing the liquid from evaporating too quickly.

Step 8: Slow Cook for 3–4 Hours

Let the lamb shanks cook undisturbed for about three hours, checking every hour. If the liquid reduces too much, add a little water to keep the shanks partially submerged. You’ll know the shanks are ready when the meat becomes fork-tender and easily pulls away from the bone.

Tips for Perfect Cast Iron Cooking on the Grill

• Temperature Control: The key to braising is consistent, low heat. Keep a thermometer handy to monitor the grill’s temperature, adjusting vents as needed.
• Charcoal Management: Add fresh charcoal as needed to maintain a steady heat, especially during extended cooking sessions.
• Moisture Check: Avoid lifting the lid frequently, as this releases heat and smoke. Check the liquid level every hour, adding water or stock as necessary to prevent drying.
• Rest the Meat: After cooking, let the lamb shanks rest for 10–15 minutes before serving. This resting time allows the juices to redistribute, resulting in more flavorful, tender meat.

Serving Suggestions: Bringing It All Together

When your lamb shanks are perfectly braised, consider serving them with a side of creamy mashed potatoes, garlic sautéed green beans, or roasted root vegetables. Spoon some of the rich, flavorful sauce from the wok over the lamb and sides for added depth.

Pair this dish with a bold red wine, such as a Cabernet Sauvignon or Syrah, which complements the richness of the lamb and the smokiness from the grill. For a fresh contrast, add a light side salad with a tangy vinaigrette to balance the richness of the dish.

Final Thoughts: Elevate Your Cooking with Braised Lamb Shanks on the Weber

Cooking braised lamb shanks on a Weber GBS Kettle is a culinary experience that brings together the best of both worlds smoky, grilled flavor and tender, braised meat. This method goes beyond traditional stovetop or oven braising, providing an opportunity to experiment with outdoor cooking techniques while enjoying the rich flavors of a slow-cooked dish.

With the right equipment, ingredients, and a bit of patience, you can create lamb shanks that are not only tender but also infused with a smoky depth that only charcoal grilling can achieve. Perfect for special occasions or a cozy meal with loved ones, this braised lamb shank recipe on the Weber will elevate your grilling game and leave everyone asking for seconds. Enjoy this unique take on lamb, and savor the fusion of grilled and braised flavors in every bite.

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Cast Iron Cooking

Braised Lamb Shanks on the Weber GBS Kettle: A Masterclass in Cast Iron Cooking

Cooking Method: Grilling, Roasting Cuisine: American Courses: Dinner, Lunch

Difficulty: Intermediate Prep Time 20 mins Cook Time 3 hrs Total Time 3 hrs 30 mins

Cooking Temp: 160  C Estimated Cost: $ 30

Best Season: Fall, Winter

Description

This Braised Lamb Shanks recipe brings together the best of braising and grilling for a deeply flavorful and tender dish. Cooked over a Weber GBS Kettle with a cast iron wok, each lamb shank is seared for a caramelized crust, then slowly braised in red wine, crushed tomatoes, garlic, onions, and herbs. The result is succulent lamb that falls off the bone with every bite, infused with rich, smoky notes from the charcoal grill. Ideal for any occasion, this recipe is a showstopper for gatherings or a cozy dinner night.

Keywords: braised lamb shanks, Weber grill recipes, cast iron cooking, charcoal braising, smoky lamb recipe, grilling lamb shanks, lamb shanks with red wine, slow-cooked lamb, tender lamb recipe, holiday lamb dish