Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Crush 6 garlic cloves, remove the leaves from 3 sprigs of fresh rosemary and 3 sprigs of fresh thyme, then combine them in a bowl with 1 tablespoon of juniper berries, 2 bay leaves, 1 teaspoon of caraway seeds, 2 tablespoons of olive oil, 2 teaspoons of salt, 1 teaspoon of black pepper, and 500 ml of German Märzen beer to create the marinade.

2. 2

   Place 4 lamb shanks into a large dish or resealable bag, pour the marinade over them, ensure they are fully coated, and refrigerate for at least 8 hours or preferably overnight, turning occasionally.

3. 3

   Prepare a charcoal grill for indirect cooking by arranging hot coals on one side and an empty drip pan on the other, aiming for a consistent temperature of 160-180°C (325-350°F).

4. 4

   Sear the marinated 4 lamb shanks over direct high heat for 3-4 minutes per side until browned, then move them to the cooler, indirect side of the grill, covering the grill with the vents slightly open.

5. 5

   Chop 1 medium red onion, 2 medium carrots, and 2 celery stalks into large pieces, toss them with 1 tablespoon of olive oil, and place them around the lamb shanks on the indirect side of the grill to aromatize.

6. 6

   Pour 500 ml of beef broth into the drip pan beneath the shanks, cover the grill, and continue cooking for 2 hours to 2 hours 30 minutes, or until the meat is fork-tender, adding more charcoal if needed to maintain temperature.

7. 7

   Carefully remove the 4 lamb shanks from the grill and let them rest, loosely tented with foil, for 10-15 minutes before serving alongside the grilled vegetables and pan juices.