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
Units
Scale
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