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
Scale
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.
