Lamb Shanks with Thyme and Rosemary

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins
 2 tbsp tablespoons olive oil
 to 5 lamb shanks
 Sea salt
 Freshly ground black pepper
 6 mall onions, peeled and quartered
 2 carrots, coarsely chopped
 2 celery sticks, coarsely chopped
 3 tbsp tablespoons plain flour
 750 ml millilitres beef stock
 1 ½ can (600g) crushed tomatoes
 3 sprigs thyme
 3 sprigs rosemary
1

Set up your barbecue for direct cooking over high heat (250°C to 290°C). Place the Weber Ware Casserole Dish (without lid) onto the cooking grill and add 2 tablespoons olive oil. Preheat for 10 minutes. Weber Q Specific Instructions:Preheat the Q with the burner(s) on high. Place the Weber Ware Casserole Dish (without lid) at the back centre of the Q and add 2 tablespoons olive oil. Preheat on high for 10 minutes. Once the Q is preheated, leave the heat setting on high.

2

Lightly oil the lamb shanks and season with salt and pepper.

3

Add the onions, carrots, and celery to the casserole dish and cook over direct high heat for 5 to 6 minutes. At the same time, add the lamb shanks to the grill around the casserole. Grill the shanks over direct high heat, with the lid closed, for 5 to 6 minutes, turning once. Remove the casserole dish from the barbecue. Set aside the lamb shanks.

4

While the casserole dish is off the barbecue, add the flour to the casserole dish, stir into the mixture, then add the stock and tomatoes and stir well. Place the lamb shanks in the casserole dish. Finally, add the thyme and rosemary sprigs.

5

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). Weber Q Specific Instructions: Add a convection tray and trivet to the barbecue and adjust the burner(s) to the roasting setting. See your barbecue’s handbook for further instructions.

6

Place the lid on the casserole (turning the vent control to steam) and place the barbecue. Cook the casserole over indirect medium heat, with the barbecue lid closed, for 2 to 2½ hours.

7

Remove the casserole lid and continue cooking until the lamb shanks are very tender, another 30 minutes, stirring occasionally.

Ingredients

 2 tbsp tablespoons olive oil
 to 5 lamb shanks
 Sea salt
 Freshly ground black pepper
 6 mall onions, peeled and quartered
 2 carrots, coarsely chopped
 2 celery sticks, coarsely chopped
 3 tbsp tablespoons plain flour
 750 ml millilitres beef stock
 1 ½ can (600g) crushed tomatoes
 3 sprigs thyme
 3 sprigs rosemary

Directions

1

Set up your barbecue for direct cooking over high heat (250°C to 290°C). Place the Weber Ware Casserole Dish (without lid) onto the cooking grill and add 2 tablespoons olive oil. Preheat for 10 minutes. Weber Q Specific Instructions:Preheat the Q with the burner(s) on high. Place the Weber Ware Casserole Dish (without lid) at the back centre of the Q and add 2 tablespoons olive oil. Preheat on high for 10 minutes. Once the Q is preheated, leave the heat setting on high.

2

Lightly oil the lamb shanks and season with salt and pepper.

3

Add the onions, carrots, and celery to the casserole dish and cook over direct high heat for 5 to 6 minutes. At the same time, add the lamb shanks to the grill around the casserole. Grill the shanks over direct high heat, with the lid closed, for 5 to 6 minutes, turning once. Remove the casserole dish from the barbecue. Set aside the lamb shanks.

4

While the casserole dish is off the barbecue, add the flour to the casserole dish, stir into the mixture, then add the stock and tomatoes and stir well. Place the lamb shanks in the casserole dish. Finally, add the thyme and rosemary sprigs.

5

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). Weber Q Specific Instructions: Add a convection tray and trivet to the barbecue and adjust the burner(s) to the roasting setting. See your barbecue’s handbook for further instructions.

6

Place the lid on the casserole (turning the vent control to steam) and place the barbecue. Cook the casserole over indirect medium heat, with the barbecue lid closed, for 2 to 2½ hours.

7

Remove the casserole lid and continue cooking until the lamb shanks are very tender, another 30 minutes, stirring occasionally.

Lamb Shanks with Thyme and Rosemary
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