If you are looking for a cozy, soul-satisfying meal that practically melts in your mouth, look no further than this Braised Lamb Shanks with Root Vegetables Recipe. This dish is the perfect blend of tender lamb, slow-cooked to falling-off-the-bone perfection, paired with hearty root vegetables that soak up all the rich, savory flavors. It’s the kind of meal that feels like a warm hug on a chilly evening, boasting layers of depth from fresh herbs, a hint of balsamic vinegar, and a luscious braising liquid that doubles as a delicious sauce. Trust me, once you’ve tried this recipe, it will become one of your favorite comfort foods to savor again and again.
Ingredients You’ll Need
The charm of this Braised Lamb Shanks with Root Vegetables Recipe lies in its simplicity and the quality of each ingredient. Every component plays a vital role: from the fragrant rosemary and thyme that infuse the lamb with herbal notes to the sweet earthiness of root vegetables that bring beautiful color and texture to the dish.
- 4 lamb shanks (about 1 lb each): Choose meaty shanks with good marbling for maximum tenderness and flavor.
- Salt and black pepper to taste: Essential for seasoning and enhancing the natural flavors.
- 2 tablespoons olive oil: For searing the lamb and building a rich base for the sauce.
- 1 large onion (chopped): Adds sweetness and depth when softened.
- 3 cloves garlic (minced): Brings a fragrant punch that complements the lamb beautifully.
- 2 tablespoons tomato paste: A little umami magic that enriches the braising liquid.
- 1 cup red wine: Deglazes the pan and adds complexity to the sauce.
- 3 cups beef or chicken broth: Provides moisture for slow cooking and a flavorful base.
- 2 sprigs fresh rosemary: Woody and aromatic, they infuse the dish with Mediterranean charm.
- 2 sprigs fresh thyme: Earthy and subtle, balancing the richness of the meat.
- 2 bay leaves: Add a gentle herbal bitterness that brightens the sauce.
- 3 carrots (peeled and cut into chunks): Sweet and tender, they round out the vegetable mix.
- 2 parsnips (peeled and cut into chunks): Offer a nutty flavor and creamy texture when cooked.
- 2 medium turnips or rutabagas (peeled and cubed): Bring earthiness and absorb the savory broth wonderfully.
- 1 tablespoon balsamic vinegar (optional): Adds a touch of tangy depth that brightens the whole dish.
How to Make Braised Lamb Shanks with Root Vegetables Recipe
Step 1: Prepare and Sear the Lamb
Start by preheating your oven to 325°F (165°C). Season those beautiful lamb shanks generously with salt and black pepper—don’t be shy here! Heat the olive oil in a large Dutch oven or heavy, oven-safe pot over medium-high heat until it shimmers. Sear the shanks on all sides until they develop a fantastic, golden-brown crust, which should take about eight minutes in total. This step locks in those juices and builds the first layers of flavor. Once browned, remove the shanks from the pot and set them aside.
Step 2: Build the Flavor Base
In the same pot, add the chopped onion and cook it for three to four minutes until it softens and starts to caramelize slightly. Toss in the minced garlic and the tomato paste, stirring everything together for about a minute to let those aromas bloom. Pour in the red wine to deglaze the pot, scraping up all the flavorful browned bits stuck to the bottom—that’s where the magic happens! Let the wine simmer for two to three minutes so the alcohol cooks off and the sauce intensifies.
Step 3: Add Broth and Herbs
Now it’s time for the broth—either beef or chicken works beautifully. Pour in three cups to create a rich braising liquid. Add your fresh rosemary, thyme sprigs, and bay leaves, along with the balsamic vinegar if you’re using it. These herbs will slowly infuse the lamb and veggies with incredible fragrance throughout the cooking process.
Step 4: First Oven Braise
Return the lamb shanks to the pot and make sure they are mostly submerged in the liquid. Cover the pot with its lid and slide it into the preheated oven. Let everything braise gently for about one and a half hours. This slow, low heat reminds me exactly why braising is such a treasured cooking method—it transforms even the toughest cuts into something luscious and tender.
Step 5: Add Root Vegetables and Continue Braising
After the initial braise, remove the pot from the oven and add the carrots, parsnips, and turnips or rutabagas. Stir gently to combine the veggies with the lamb and liquid, then replace the lid and return the pot to the oven. Braise for another one to one and a half hours, or until the lamb is so tender it practically falls off the bone and the vegetables have absorbed all those wonderful flavors. When done, discard the herb sprigs and bay leaves before serving.
How to Serve Braised Lamb Shanks with Root Vegetables Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few extra rosemary leaves makes a lovely visual and flavor boost at serving time. Adding a light drizzle of good-quality olive oil or a small spoonful of gremolata (a mixture of lemon zest, garlic, and parsley) can also brighten the rich, hearty dish beautifully.
Side Dishes
This dish loves company. Serve the lamb shanks alongside creamy mashed potatoes, soft polenta, or slices of crusty rustic bread to soak up all the silky braising liquid. A simple green salad or steamed greens add a refreshing contrast to the richness and round out the meal perfectly.
Creative Ways to Present
For an elegant touch, plate the lamb shank on a bed of the roasted root vegetables with a generous spoonful of sauce drizzled over. Or for a rustic family-style meal, serve it straight from the pot at the center of the table, inviting everyone to help themselves to tender lamb and earthy veggies. Either way, this Braised Lamb Shanks with Root Vegetables Recipe makes an impressive yet comforting centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover braised lamb shanks are a treat in themselves. Transfer the lamb and vegetables along with the braising liquid into an airtight container and refrigerate for up to three days. The flavors will continue to meld, making it even tastier the next day.
Freezing
This dish freezes beautifully. For longer storage, place cooled leftovers in a freezer-safe container or heavy-duty freezer bag, removing excess air before sealing. Freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, warm the lamb shanks gently on the stovetop over low heat, covered, until heated through. Adding a splash of broth or water prevents drying out. Alternatively, you can reheat in a low oven (about 300°F/150°C) wrapped tightly with foil to retain moisture. Avoid microwaving if possible to preserve the tender texture.
FAQs
Can I use a different cut of lamb for this recipe?
While shanks are ideal due to their connective tissue that breaks down during braising for tenderness, you can also try lamb shoulders or neck chops. Just adjust the cooking time as these cuts vary in thickness and texture.
Is it necessary to use red wine in this Braised Lamb Shanks with Root Vegetables Recipe?
Red wine adds depth and richness, but if you prefer not to use alcohol, you can substitute with additional broth and a splash of red wine vinegar or grape juice to mimic some acidity and sweetness.
What root vegetables work best in this dish?
Carrots, parsnips, and turnips or rutabagas are traditional and perfect for this recipe because they hold up well to slow cooking and soak up flavors beautifully. You can also experiment with sweet potatoes or celery root for slight variations.
How do I know when the lamb shanks are done?
You’ll know your lamb shanks are perfectly braised when the meat is tender enough to tear apart with a fork and easily comes off the bone. The braising liquid should be flavorful and slightly thickened.
Can I make this recipe a day ahead?
Absolutely! In fact, making Braised Lamb Shanks with Root Vegetables Recipe a day ahead enhances the flavors even more. Just reheat gently before serving for an even more delicious experience.
Final Thoughts
This Braised Lamb Shanks with Root Vegetables Recipe is one of those dishes that feels like a comforting story told on a plate. It’s rich, inviting, and perfect for special dinners or when you want to treat yourself to a hearty homemade meal. Give it a try—you might find this becoming your go-to recipe for cozy nights and happy gatherings!
Print
Braised Lamb Shanks with Root Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Tender and flavorful braised lamb shanks cooked slowly with a medley of root vegetables in a rich red wine and herb-infused broth. This classic Mediterranean main course delivers melt-in-your-mouth meat and hearty vegetables perfect for a comforting meal.
Ingredients
Lamb and Seasoning
- 4 lamb shanks (about 1 lb each), salt and black pepper to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 medium turnips or rutabagas, peeled and cubed
Liquids and Herbs
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef or chicken broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon balsamic vinegar (optional, for depth of flavor)
Instructions
- Preheat and Season: Preheat your oven to 325°F (165°C). Generously season the lamb shanks with salt and black pepper on all sides to enhance flavor.
- Sear the Lamb: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until nicely browned, about 8 minutes total. This step locks in juices and adds depth to the dish. Remove and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook for 3–4 minutes until softened and translucent. Then stir in the minced garlic and tomato paste, cooking for another minute to release their flavors.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let it simmer for 2–3 minutes to reduce slightly and concentrate the flavor.
- Add Broth and Herbs: Stir in the beef or chicken broth, rosemary, thyme, bay leaves, and the optional balsamic vinegar. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
- Braise the Lamb: Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks for 1½ hours to tenderize the meat slowly.
- Add Root Vegetables: Remove the pot from the oven. Add the carrots, parsnips, and turnips to the braising liquid and stir gently to combine. Cover and return the pot to the oven.
- Finish Cooking: Continue braising for another 1 to 1½ hours, or until the lamb is tender and falling off the bone and the vegetables are soft.
- Serve: Discard herb sprigs and bay leaves. Serve the lamb shanks hot with the root vegetables and spoon the braising liquid over the top to enjoy the full, rich flavors.
Notes
- This dish can be prepared a day in advance; the flavors deepen beautifully overnight. Reheat gently on the stovetop or in the oven before serving.
- Pair with creamy mashed potatoes, soft polenta, or crusty bread to soak up the delicious sauce.
