Description
Braised Lamb Shanks with Root Vegetables is a comforting Mediterranean main course featuring tender lamb shanks slow-cooked with aromatic herbs, red wine, and hearty root vegetables. This flavorful dish offers a rich, melt-in-your-mouth texture and is perfect for cozy meals, easily paired with mashed potatoes, creamy polenta, or crusty bread.
Ingredients
Scale
Lamb and Seasonings
- 4 lamb shanks (about 1 pound each), salt and pepper to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into large chunks
- 2 parsnips, peeled and cut into chunks
- 1 small rutabaga or turnip, peeled and cubed
Liquids & Herbs
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef or lamb broth
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- 2 bay leaves
Optional Thickener
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Prepare the Lamb Shanks: Preheat your oven to 325°F (160°C). Pat the lamb shanks dry and season them generously with salt and pepper to enhance their natural flavors.
- Sear the Lamb: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb shanks and sear them on all sides until they develop a deep brown crust, about 8–10 minutes. This step locks in juices and builds flavor. Remove the shanks and set aside.
- Sauté Aromatics: Reduce heat to medium and add the chopped onion to the same pot. Cook for 4–5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for an additional minute to release their aromas.
- Deglaze with Red Wine: Pour in 1 cup of red wine, scraping the bottom of the pot to lift all the flavorful browned bits. Let the wine simmer gently for 2–3 minutes to slightly reduce and concentrate the flavor.
- Add Broth and Herbs: Stir in 3 cups of beef or lamb broth, chopped rosemary, dried thyme, and bay leaves. Nestle the lamb shanks back into the pot, partially submerged in the liquid. Cover the pot with a tight-fitting lid.
- First Braising Phase: Place the covered pot in the preheated oven and braise for 1 hour, allowing the lamb to slowly begin tenderizing and the flavors to meld.
- Add Root Vegetables: After 1 hour, carefully add the carrots, parsnips, and rutabaga to the pot. Re-cover and continue braising in the oven for another 1.5 to 2 hours, or until the meat is fork-tender and falling off the bone, and the vegetables are cooked through.
- Optional Sauce Thickening: Remove the lamb shanks and vegetables from the pot and keep warm. If you prefer a thicker sauce, whisk 2 tablespoons of all-purpose flour into the braising liquid and simmer on the stovetop over medium heat until the sauce thickens. Return the lamb and vegetables to the pot and warm through before serving.
Notes
- This dish can be made ahead of time; flavors improve after resting overnight.
- Serve with mashed potatoes, creamy polenta, or crusty bread to soak up the delicious sauce.
- Feel free to substitute other root vegetables such as sweet potatoes or celery root for variety.
- For a gluten-free version, omit the flour or use a gluten-free thickener.
