Braised Lamb Shanks with Root Vegetables
This Braised Lamb Shanks with Root Vegetables recipe is the ultimate comfort food for a cozy dinner or special occasion! Tender, fall-off-the-bone lamb shanks slow-cooked with aromatic herbs, root vegetables, and a rich tomato-wine sauce. Perfectly served over mashed potatoes or polenta.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Braising
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 lamb shanks (about 1–1.5 lbs each)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup red wine (Merlot or Cabernet Sauvignon)
- 2 cups beef broth or stock
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Instructions
- Sear the lamb shanks: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season lamb shanks generously with salt and pepper. Sear the shanks on all sides until deeply browned, about 3-4 minutes per side. Remove the shanks from the pot and set aside.
- Sauté vegetables: Add chopped onion, carrots, and celery to the pot, cooking until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Deglaze the pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, beef broth, tomato paste, thyme, and rosemary. Season with salt and pepper to taste. Bring the sauce to a simmer.
- Braise the lamb shanks: Return the seared lamb shanks to the pot, nestling them into the sauce so that they are mostly submerged. Cover the pot and transfer it to a preheated oven at 325°F (160°C).
- Braise until tender: Braise the lamb shanks for 2.5-3 hours, or until the meat is tender and falling off the bone. Check the liquid level periodically and add more broth if necessary.
- Serve: Remove the lamb shanks from the pot and set aside. To thicken the sauce, simmer it on the stovetop for 10-15 minutes or make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water and stirring it into the sauce. Serve the lamb shanks over mashed potatoes, polenta, or with the braising vegetables and sauce.
Notes
- For a richer flavor, use bone-in lamb shanks.
- You can add other vegetables like parsnips, potatoes, or mushrooms to the braise.
- If you don’t have red wine, substitute with extra beef broth or a tablespoon of balsamic vinegar.
- Garnish with fresh herbs, such as parsley or thyme, before servin
Nutrition
- Serving Size: 1 lamb shank
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 120 mg