If you’re craving a rich, comforting dish that wraps you in warmth and flavor, look no further than this Braised Lamb Shanks with Root Vegetables Recipe. It’s the kind of meal that feels like a big, cozy hug after a long day, with tender, fall-off-the-bone lamb shanks slowly cooked alongside hearty root vegetables. The combination of fresh herbs, a splash of red wine, and savory broth creates an unforgettable sauce that perfectly complements the earthy vegetables and succulent meat. Whether you’re treating yourself or impressing guests, this dish delivers intense flavor with a rustic charm.
Ingredients You’ll Need
This Braised Lamb Shanks with Root Vegetables Recipe uses simple yet essential ingredients that work harmoniously to build deep flavors and perfect textures. Each component, from the fresh herbs to the root vegetables, plays a crucial role in crafting this satisfying dinner.
- 4 lamb shanks (about 1-1.5 pounds each): The star of the dish, these become incredibly tender when slow-cooked.
- 2 tablespoons olive oil: For a golden sear that locks in flavor on the lamb.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and balancing flavors.
- 1 large onion, chopped: Adds subtle sweetness and depth as it softens.
- 4 cloves garlic, minced: Infuses the broth and meat with aromatic warmth.
- 2 carrots, peeled and cut into large chunks: Provide earthy sweetness and texture.
- 2 parsnips, peeled and cut into large chunks: Bring a hint of natural sugar and creaminess.
- 2 large potatoes, peeled and cut into chunks: Add heartiness and soak up all those rich flavors.
- 2 cups beef or lamb broth: Creates a savory base to nourish the braise.
- 1 cup dry red wine (such as Cabernet Sauvignon): Adds acidity and complexity while tenderizing the meat.
- 1 tablespoon tomato paste: Intensifies the sauce with a concentrated umami boost.
- 2 sprigs fresh rosemary: Impart a fragrant, pine-like aroma that pairs beautifully with lamb.
- 2 sprigs fresh thyme: Introduce an earthy, slightly minty flavor.
- 1 bay leaf: Adds subtle herbal notes to round out the sauce.
- 1/2 teaspoon ground cumin (optional, for added depth): Brings a warm, slightly smoky undertone.
- 1/2 teaspoon paprika (optional, for color and flavor): Enhances color and lends a mild, sweet pepper flavor.
How to Make Braised Lamb Shanks with Root Vegetables Recipe
Step 1: Prepare the Lamb Shanks
Begin by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). Pat each lamb shank dry with paper towels — this helps them brown perfectly. Generously season all sides with salt and freshly ground black pepper to build that essential base flavor for the dish.
Step 2: Brown the Lamb Shanks
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the lamb shanks in the hot oil, allowing them to brown for about 8 to 10 minutes, turning to get a deep golden crust on all sides. This step is crucial; that caramelized exterior locks in flavor and adds richness to the dish. Once browned, remove the lamb shanks and set them aside.
Step 3: Sauté the Vegetables
In the same pot, add chopped onion, garlic, carrots, parsnips, and potatoes. Sauté for roughly five minutes, stirring occasionally until the onions turn translucent and the vegetables start to soften. This gentle cooking brings out their natural sweetness and forms a tasty base for the sauce.
Step 4: Deglaze the Pot
Stir in the tomato paste, letting it cook for about one minute until it darkens slightly. Then pour in the dry red wine to deglaze the pot, scraping up all those flavorful browned bits stuck to the bottom. Let the wine reduce by half, approximately 5 to 7 minutes. This reduction concentrates the wine’s flavors and blends beautifully with the other ingredients.
Step 5: Add Broth and Herbs
Pour in your beef or lamb broth and toss in the fresh rosemary, thyme, bay leaf, and if you like, the ground cumin and paprika. Bring the mixture to a gentle simmer, infusing every element with those wonderful herbal and spicy notes.
Step 6: Braise the Lamb Shanks
Return the lamb shanks to the pot, nestling them snugly among the vegetables. The liquid should cover about halfway up the shanks — this creates the perfect environment for slow cooking. Seal the pot with its lid, then transfer it to your preheated oven for the next step.
Step 7: Cook the Lamb
Braise the lamb for 2 to 2.5 hours, patiently letting the meat become incredibly tender. You’ll know it’s ready when the lamb pulls away effortlessly from the bone with just a gentle tug. This slow braising turns the shanks into the ultimate melt-in-your-mouth comfort food.
Step 8: Serve
When the lamb is perfectly cooked, carefully remove the pot from the oven. Discard the bay leaf and herb stems for a clean, fresh taste. Plate the lamb shanks alongside the soft, flavorful root vegetables and generously spoon the luscious braising liquid over the top. This final touch adds moisture and accentuates the rich flavors that make this Braised Lamb Shanks with Root Vegetables Recipe absolutely unforgettable.
How to Serve Braised Lamb Shanks with Root Vegetables Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few sprigs of fresh thyme can brighten up the rich, hearty flavors, lending a light herbal freshness that lifts the entire dish. For an extra burst of vibrancy, a small drizzle of good-quality extra virgin olive oil right before serving works wonders.
Side Dishes
This dish shines on its own, but you can elevate your meal with sides like creamy mashed potatoes or a buttery risotto that soaks up every drop of the sauce. Roasted garlic bread is also a fantastic option to sop up all that luscious braising liquid and add a crunchy contrast.
Creative Ways to Present
For a rustic, family-style presentation, serve the lamb shanks directly from the pot on a wooden board surrounded by the roasted root vegetables. Alternatively, plate individual servings on warm, shallow bowls to showcase the colorful vegetables and velvety sauce, adding a sprinkle of fresh herbs on top for a beautiful finishing touch.
Make Ahead and Storage
Storing Leftovers
Let the lamb shanks cool down to room temperature before transferring them to airtight containers. Stored in the refrigerator, leftovers stay delicious for up to 3 days, making it perfect for quick, indulgent meals later in the week.
Freezing
This Braised Lamb Shanks with Root Vegetables Recipe freezes exceptionally well. Place cooled leftovers in a freezer-safe container or heavy-duty freezer bag and freeze for up to 3 months. Be sure to label with the date to enjoy later without any surprises.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a splash of broth or water if needed to prevent drying. Keep the pot covered to retain moisture and heat evenly. Alternatively, you can rewarm portions in the microwave, but slow stovetop reheating preserves tenderness best.
FAQs
Can I use other cuts of lamb for this Braised Lamb Shanks with Root Vegetables Recipe?
While lamb shanks are ideal due to their connective tissue that breaks down beautifully, you can try similar cuts like lamb shoulder or neck for braising. Keep in mind these may require slightly different cooking times.
Is red wine necessary for this recipe?
The red wine adds acidity and depth, enriching the sauce, but if you prefer, you can substitute with additional broth or a splash of balsamic vinegar for that tangy note.
How can I tell when the lamb shanks are done?
The lamb is perfectly cooked when the meat becomes very tender and easily pulls away from the bone with minimal effort. This usually happens after 2 to 2.5 hours of braising at a low oven temperature.
Can I prepare this dish in a slow cooker?
Absolutely! After browning the lamb and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the meat is tender and falls off the bone.
What root vegetables work best in this dish?
Carrots, parsnips, and potatoes are classic choices that provide a great balance of sweetness and starch. You can also add turnips, rutabaga, or celery root depending on what you have on hand for added variety.
Final Thoughts
This Braised Lamb Shanks with Root Vegetables Recipe is a magnificent way to enjoy a dish that’s truly soulful and packed with flavor. It’s perfect for special dinners or any time you want to spoil yourself with a home-cooked meal that feels both impressive and comforting. Give it a try—you might just find your new favorite way to celebrate the magic of slow-cooked lamb and hearty roots.
Print
Braised Lamb Shanks with Root Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This Braised Lamb Shanks with Root Vegetables recipe features tender, slow-cooked lamb shanks enriched with aromatic herbs and a rich red wine and broth sauce. Perfectly complemented by a medley of root vegetables, this comforting dish is ideal for a cozy family meal or special occasion.
Ingredients
Lamb and Seasonings
- 4 lamb shanks (about 1–1.5 pounds each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Vegetables
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and cut into large chunks
- 2 parsnips, peeled and cut into large chunks
- 2 large potatoes, peeled and cut into chunks
Liquids and Flavorings
- 2 cups beef or lamb broth
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 1 tablespoon tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon paprika (optional)
Instructions
- Prepare the Lamb Shanks: Preheat your oven to 325°F (163°C). Pat the lamb shanks dry with paper towels and season generously with salt and black pepper.
- Brown the Lamb Shanks: In a large oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides until deeply golden, about 8 to 10 minutes. Remove the shanks and set them aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, parsnips, and potatoes. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
- Deglaze the Pot: Stir in the tomato paste and cook for about a minute until it darkens slightly. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, approximately 5 to 7 minutes.
- Add Broth and Herbs: Pour in the beef or lamb broth. Add the rosemary, thyme, bay leaf, cumin (if using), and paprika (if using). Bring the mixture to a gentle simmer.
- Braise the Lamb Shanks: Return the lamb shanks to the pot, nestling them among the vegetables so the liquid comes halfway up the shanks. Cover with a tight-fitting lid and transfer the pot to the preheated oven.
- Cook the Lamb: Braise in the oven for 2 to 2.5 hours, or until the meat is very tender and easily pulls away from the bone. Check tenderness by gently tugging on the meat with a fork.
- Serve: Remove the pot from the oven. Discard the bay leaf and herb stems. Serve the lamb shanks hot with the cooked vegetables and spoon some of the braising liquid over the dish for added flavor.
Notes
- Optional spices like cumin and paprika add depth and color but can be omitted if preferred.
- Use an oven-safe Dutch oven or heavy-bottomed pot suitable for both stovetop and oven cooking.
- For a thicker sauce, strain the braising liquid and reduce it on the stovetop before serving.
- Leftovers keep well refrigerated for up to 3 days and can also be frozen for longer storage.
- Serve with crusty bread or creamy mashed potatoes for a complete meal.
