There’s something magical about slow-cooked, fall-off-the-bone lamb shanks. They fill your home with an irresistible aroma and promise a rich, comforting meal that’s worth every minute of patience. This dish is cozy, hearty, and packed with deep, savory flavors that come together effortlessly. Imagine tender, melt-in-your-mouth lamb infused with aromatic herbs, garlic, and wine, nestled among sweet, caramelized root vegetables—pure comfort on a plate! Trust me, you’re going to love this one.
Why You’ll Love Braised Lamb Shanks with Root Vegetables
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile
Perfect for both weeknight dinners and special occasions, this dish adapts beautifully to any setting. Serve it rustic-style in a deep bowl or plated elegantly for a dinner party.
Budget-Friendly
Lamb shanks are an affordable cut of meat that become incredibly tender and flavorful when slow-cooked. It’s a luxurious dish without the hefty price tag.
Quick and Easy
While it does take time to braise, the hands-on effort is minimal. Once everything is in the pot, the slow cooking does all the work for you.
Customizable
You can tweak the seasoning, swap the root vegetables for your favorites, or even add a splash of balsamic for extra depth.
Crowd-Pleasing
A guaranteed hit with both kids and adults. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Braised Lamb Shanks with Root Vegetables
Here’s the magic of this dish—it’s made with simple ingredients, but the result is so much more than the sum of its parts. Let’s break it down:
Lamb Shanks
The star of the show. These tough cuts transform into fall-apart tender, deeply flavorful bites after a slow, gentle braise.
Root Vegetables
Carrots, parsnips, and potatoes add a natural sweetness and hearty texture, making this dish a complete meal in itself.
Onion and Garlic
Aromatic and essential, these ingredients create a flavorful base for the braising liquid.
Red Wine
Adds richness and complexity. If you prefer not to use wine, beef broth with a splash of balsamic vinegar is a great substitute.
Beef Broth
The foundation of the braising liquid, infusing the lamb with deep, savory goodness.
Tomato Paste
Brings a touch of acidity and enhances the depth of the sauce.
Herbs and Spices
Rosemary, thyme, bay leaves, salt, and pepper create a balanced, fragrant seasoning.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Start by preheating your oven to 325°F. A low and slow cook ensures ultra-tender lamb.
Sear the Lamb
In a large Dutch oven, heat oil over medium-high heat. Sear the lamb shanks on all sides until golden brown. This step locks in flavor and creates a rich base for the sauce.
Sauté the Aromatics
Remove the lamb and set aside. In the same pot, sauté onions and garlic until fragrant and softened.
Deglaze with Wine
Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for a few minutes to reduce slightly.
Add the Broth and Seasonings
Stir in tomato paste, beef broth, rosemary, thyme, bay leaves, salt, and pepper. Return the lamb to the pot, nestling them into the liquid.
Braise in the Oven
Cover and transfer to the oven. Let it braise for about 2.5 hours, checking occasionally to ensure the liquid doesn’t reduce too much.
Add the Root Vegetables
After 2.5 hours, add carrots, parsnips, and potatoes. Continue braising for another 45 minutes to 1 hour, until the vegetables are tender and the lamb is fall-apart soft.
Serve and Enjoy
Remove from the oven and let rest for a few minutes. Serve warm with some crusty bread or mashed potatoes to soak up the rich, flavorful sauce.
Nutrition Facts
Servings: 4 Calories per serving: Approximately 500
Preparation Time
Prep Time: 20 minutes Cook Time: 3.5 hours Total Time: 3 hours 50 minutes
How to Serve Braised Lamb Shanks with Root Vegetables
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve over creamy mashed potatoes or buttery polenta for an extra layer of comfort.
- Pair with a side of crusty bread to soak up every bit of the rich sauce.
- A fresh green salad with a citrusy vinaigrette adds a refreshing contrast to the hearty flavors.
- Garnish with fresh parsley for a pop of color and brightness.
Additional Tips
- For a thicker sauce, remove the lamb and simmer the liquid on the stove until it reduces to your desired consistency.
- Make it ahead—this dish tastes even better the next day as the flavors deepen.
- Use a slow cooker if you prefer a hands-off approach. Cook on low for 6-8 hours.
- Leftovers? Shred the lamb and mix it with pasta or serve it in warm pita bread for a tasty twist.
- Don’t skip the sear! It adds depth and richness to the final dish.
FAQ
Can I use a different cut of lamb? Yes! Lamb shoulder or lamb stew meat can work, but adjust the cooking time accordingly.
Can I make this in advance? Absolutely. This dish tastes even better the next day!
What can I use instead of red wine? Beef broth with a splash of balsamic vinegar is a great substitute.
Can I cook this in a slow cooker? Yes, cook on low for 6-8 hours or until the lamb is fork-tender.
How do I store leftovers? Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Can I make this dish dairy-free? Yes! The recipe is naturally dairy-free.
What’s the best way to reheat? Reheat gently on the stovetop over low heat or in the oven at 300°F.
Can I add other vegetables? Absolutely! Mushrooms, turnips, or sweet potatoes work great.
Do I need a Dutch oven? A heavy-bottomed oven-safe pot with a lid works just as well.
What’s the best wine to use? A dry red wine like Cabernet Sauvignon or Merlot enhances the flavor beautifully.
Conclusion
Braised Lamb Shanks with Root Vegetables is the kind of dish that turns an ordinary meal into something special. It’s comforting, full of depth, and perfect for impressing guests or simply treating yourself to a cozy, homemade dinner. Once you try it, you’ll see why it’s a true game-changer in the world of slow-cooked meals!
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Braised Lamb Shanks with Root Vegetables
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean, French
Description
This Braised Lamb Shanks with Root Vegetables recipe delivers fall-off-the-bone tender lamb, slow-cooked in a rich, aromatic broth with hearty root vegetables. Perfect for a comforting and elegant dinner, this dish is packed with deep flavors from red wine, fresh herbs, and slow-cooked vegetables.
Ingredients
For the Lamb Shanks:
- 4 lamb shanks
- 2 tbsp olive oil
- Salt and black pepper (to taste)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 1/2 cups red wine
- 3 cups beef or lamb broth
- 1 can (14 oz) diced tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
For the Root Vegetables:
- 2 large potatoes, cubed
- 1 parsnip, chopped
- 1 turnip, chopped
- 1 cup pearl onions, peeled
Instructions
-
Sear the Lamb Shanks:
- Pat the lamb shanks dry and season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the lamb shanks on all sides until browned (about 5 minutes per side). Remove and set aside.
-
Sauté the Vegetables:
- In the same pot, add onion, carrots, celery, and garlic. Sauté until softened (about 5 minutes).
- Stir in tomato paste and cook for another 2 minutes.
-
Deglaze and Simmer:
- Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 5 minutes.
- Add broth, diced tomatoes, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot.
-
Slow Cook:
- Cover and simmer over low heat for 2.5 to 3 hours, until the lamb is fork-tender.
- Alternatively, transfer to a preheated oven at 325°F (163°C) and braise for the same duration.
-
Add Root Vegetables:
- In the last 45 minutes of cooking, add the potatoes, parsnips, turnips, and pearl onions.
- Continue cooking until the vegetables are tender.
-
Serve:
- Remove bay leaves and herb sprigs.
- Serve the lamb shanks with root vegetables and a drizzle of the braising sauce. Enjoy!
Notes
- For extra richness, stir in a tablespoon of butter at the end.
- Serve with crusty bread or creamy mashed potatoes to soak up the sauce.
- If using a slow cooker, cook on low for 8 hours or high for 4-5 hours after searing.
Nutrition
- Serving Size: 1 lamb shank + vegetables
- Calories: ~550 kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 120mg