Kroppy’s Smoked and Braised Lamb Shanks with Red Wine Gravy

There are some cooks that are built for showing off, and then there are cooks that just feel like proper comfort food.

This one from Kroppy is definitely the second kind.

Smoked lamb shanks, red wine, beef stock, herbs, and a rich gravy made from the leftover braising liquid. It’s simple, hearty, and exactly the sort of feed you want when you’re chasing something tender, rich and full of flavour.

Kroppy knows his way around a BBQ too. He’s the owner of The Smokin’ Beard BBQ Rubs, so when he throws a cook together, it’s worth paying attention.

For this one, he started with 3 lamb shanks, seasoned them with a roast seasoning blend, smoked them at 150°C for around 3 hours, then transferred them into a cast iron pot with red cooking wine, beef stock, thyme and rosemary.

From there, it’s just patience.

Let the lamb keep cooking until it probes with no resistance. That’s when you know it’s ready.

Not when the clock says so.
Not when you’re hungry.
When the meat says it’s done.

Watch full video here

Quick Cook Info

Ingredients

For the Lamb Shanks

• 3 lamb shanks
• Jackalopes Roast seasoning blend
• 2 cups red cooking wine
• 2 cups beef stock
• Thyme leaves
• Rosemary leaves
• Extra seasoning, optional

For the Gravy

• Leftover braising liquid / stock from the lamb shanks
• 3 tablespoons unsalted butter
• ½ cup flour, or enough to reach your preferred consistency

Method

1. Season the Lamb Shanks

Start with 3 lamb shanks.

Season them with Jackalopes roast seasoning blend, making sure they’re covered nicely all over.

You don’t need to overcomplicate this step. Lamb shanks already bring plenty of rich flavour, so a good roast-style seasoning is perfect.

The goal here is to build a nice flavour base before they hit the smoke.

2. Smoke at 150°C

Set your smoker to around 150°C.

Place the lamb shanks in the smoker and let them roll for around 3 hours.

This first stage is all about building flavour.

You’re not trying to finish the lamb here. You’re giving it time to pick up smoke, colour and that extra BBQ edge before it goes into the braise.

After 3 hours, the outside should have taken on some nice colour and the lamb should already be looking pretty serious.

3. Transfer to a Cast Iron Pot

After the smoke, transfer the lamb shanks into a cast iron pot.

Add:

• 2 cups red cooking wine
• 2 cups beef stock
• Thyme leaves
• Rosemary leaves
• Extra seasoning if needed

This is where the cook changes from smoked lamb shanks into proper rich comfort food.

The wine, stock and herbs work together while the lamb keeps cooking, slowly breaking down until it becomes tender.

4. Keep Cooking Until Probe Tender

Put the cast iron pot back into the smoker or BBQ and keep cooking until the lamb probes with no resistance.

That’s the key.

Don’t just go by time. Lamb shanks need to be cooked until the connective tissue breaks down and the meat becomes soft, rich and tender.

When a probe slides in easily and the lamb feels like it’s given up the fight, you’re there.

That’s the moment.

5. Remove the Lamb and Save the Liquid

Once the lamb shanks are tender, carefully remove them from the pot.

Don’t throw out the liquid.

That leftover stock, wine, lamb fat and seasoning is liquid gold, and Kroppy turns it into gravy.

This is where you get rewarded for doing the cook properly.

6. Make the Gravy

Using the leftover braising liquid, add:

• 3 tablespoons unsalted butter
• ½ cup flour

Stir it through and keep working it until you’re happy with the consistency.

If you want it thicker, let it reduce a little more or add flour gradually. If it gets too thick, loosen it back up with a little stock or water.

You’re chasing a rich gravy that’s thick enough to coat the lamb without turning into paste.

7. Serve

Serve the lamb shanks with the gravy underneath, over the top, or both.

Honestly, both is the move.

These would be unreal over:

• mashed potato
• roast potatoes
• creamy polenta
• buttered veg
• crusty bread
• rice if you want to soak up the gravy

But mash is probably the classic.

Smoked lamb shank, soft mash, red wine gravy poured over the top — that’s a serious feed.

Sarge’s Notes

This is one of those cooks that proves BBQ doesn’t always have to mean brisket, ribs or burgers.

Sometimes the best thing you can do is smoke something first, then braise it until it’s ridiculously tender.

You get the best of both worlds.

The smoke gives you that BBQ flavour.
The braise gives you tenderness.
The gravy ties the whole thing together.

And using the leftover braising liquid for gravy is the sort of move that makes sense. Why waste all that flavour?

That pot has had lamb, wine, beef stock, herbs, smoke and seasoning working away in it. Of course you turn it into gravy.

That’s not being fancy.

That’s just not being silly.

Final Thoughts

Kroppy’s smoked and braised lamb shanks are exactly the kind of cook we love sharing through Bearded Mafia BBQ - give us a follow on Insta and join the community:

BEARDED MAFIA BBQ INSTA

Simple ingredients. Proper flavour. No gatekeeping. Just good food and the kind of advice you’d give a mate standing next to the smoker.

Smoke the shanks. Braise them in wine and stock. Cook until they probe tender. Use the leftover liquid for gravy.

That’s it.

Rich, hearty, smoky, and built for a proper feed.

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