If you’re looking to warm both hearts and stomachs, nothing quite matches the deep satisfaction of Braised Lamb Shanks with Root Vegetables. This classic dish is a harmony of rich, slow-cooked lamb and a bounty of sweet, earth-toned vegetables, all infused with aromatic herbs and a luscious, wine-kissed sauce. It’s the sort of recipe that makes even a regular weeknight feel like a special occasion and fills your home with irresistible, mouthwatering aromas. Whether you’re gathering loved ones for a rustic meal or treating yourself to some cozy comfort, Braised Lamb Shanks with Root Vegetables promises to deliver big flavors with every extraordinarily tender bite.

Ingredients You’ll Need

Braised Lamb Shanks with Root Vegetables Recipe - Recipe Image

Ingredients You’ll Need

The magic of Braised Lamb Shanks with Root Vegetables comes from using just a handful of humble ingredients that build layers of flavor as they gently simmer together. Each element, from the violet-hued root vegetables to the fragrant herbs and hearty lamb, plays a starring role in creating this memorable meal.

Lamb Shanks (4, about 1 pound each): The star of the show, these become wonderfully tender as they slow-braise, releasing tons of flavor into the sauce.
Salt and Pepper (to taste): Essential for seasoning the lamb and coaxing out its full flavor during the browning stage.
Olive Oil (2 tablespoons): For searing the shanks and sautéing vegetables, adding a hint of fruitiness and richness.
Onion (1 large, chopped): Offers sweetness and depth as the flavor base for the braise.
Garlic (3 cloves, minced): Adds aromatic complexity that melds beautifully with the lamb and vegetables.
Tomato Paste (2 tablespoons): Brings brightness and umami, helping to build a richly colored, deeply flavored sauce.
Red Wine (1 cup): Lends body and a robust tang to the braising liquid; use something good enough to sip!
Beef or Lamb Broth (3 cups): Forms the savory base to coax maximum tenderness and flavor out of the shanks.
Fresh Rosemary (1 tablespoon, chopped) or Dried (1 teaspoon): A classic pairing with lamb, rosemary infuses the dish with woodsy, pine-like notes.
Dried Thyme (1 teaspoon): Another herb that shines in slow cooking, lending subtle earthiness.
Bay Leaves (2): Impart gentle, almost floral undertones as the dish simmers away.
Carrots (3, peeled and cut into large chunks): Offer lovely natural sweetness and vibrant color to the finished plate.
Parsnips (2, peeled and cut into chunks): Earthy and just a bit nutty, they soak up the savory sauce beautifully.
Rutabaga or Turnip (1 small, peeled and cubed): Adds a buttery heft and subtle pepperiness that’s irresistible in every bite.
All-Purpose Flour (2 tablespoons, optional, for thickening): Use if you want the sauce a touch richer and more velvety; can substitute with gluten-free flour if needed.

How to Make Braised Lamb Shanks with Root Vegetables

Step 1: Prep and Season the Lamb Shanks

Begin by patting the lamb shanks dry with paper towels. This helps them brown beautifully when they hit the hot pan. Season each shank generously with salt and pepper—don’t be shy here! The seasoning will enhance the natural richness of the meat and make every bite extra flavorful.

Step 2: Sear for Maximum Flavor

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear each lamb shank on all sides, turning until they’re deeply golden brown (about 8–10 minutes). Don’t rush this part—developing those caramelized edges is what gives Braised Lamb Shanks with Root Vegetables their signature depth of flavor. Once browned, set the shanks aside on a plate.

Step 3: Build a Flavorful Foundation

Lower the heat to medium and add the chopped onion to the same pot, letting it soften for about 4–5 minutes until fragrant and just beginning to turn golden. Stir in the minced garlic and tomato paste, cooking for another minute until everything is glossy and aromatic—this is where the sauce’s base starts coming together.

Step 4: Wine and Deglazing

Pour the red wine into the pot, scraping up any savory browned bits stuck to the bottom. This step unlocks big flavor and helps the wine mellow as it simmers for 2–3 minutes. The kitchen will smell incredible at this point, and you’re well on your way to building a sauce worthy of a special occasion.

Step 5: Braising Begins

Add the broth, chopped rosemary, dried thyme, and bay leaves to the pot. Carefully nestle the seared lamb shanks back into the liquid, making sure they’re mostly covered (add a bit more broth or water if needed). Cover the pot with a tight-fitting lid and transfer it to your preheated oven to braise for 1 hour.

Step 6: Root Vegetables Join the Party

After an hour, pull the pot from the oven and scatter in the carrots, parsnips, and rutabaga. These vegetables will soak up the savory braising liquid and become meltingly tender as they cook alongside the lamb. Re-cover and return everything to the oven, letting it braise for another 1.5 to 2 hours, until the meat is falling off the bone and the vegetables are perfectly soft.

Step 7: Optional – Thicken the Sauce

If you love a thicker, more luscious sauce, this is your moment to shine. Remove the shanks and vegetables from the pot. Sprinkle flour over the braising liquid, whisking until smooth, then simmer on the stovetop until the sauce is rich and coats the back of a spoon. Return the lamb and veggies to the pot, simmer a few minutes more, and you’re ready to serve!

How to Serve Braised Lamb Shanks with Root Vegetables

Garnishes

A dusting of fresh herbs like chopped parsley or a sprig of rosemary is a classic finishing touch for Braised Lamb Shanks with Root Vegetables. The pop of greenery adds color and a hint of freshness, brightening up each plate with a visual and aromatic lift. For a special twist, a sprinkle of lemon zest over the top can make the flavors sing.

Side Dishes

What better way to soak up all that savory sauce than a fluffy mound of mashed potatoes or creamy polenta? Crusty bread also does the trick, letting you wipe your plate clean. If you want to keep things lighter, a simple buttered noodle or steamed greens on the side creates an irresistible balance to the hearty lamb and vibrant root vegetables.

Creative Ways to Present

Braised Lamb Shanks with Root Vegetables can be stunning when served family style in the Dutch oven, letting everyone help themselves to the fall-apart shanks and bountiful veggies. For a more elegant presentation, perch one shank atop the veggies on each plate and spoon the glossy sauce all around. Even serving in shallow bowls with plenty of the braising liquid feels warm and welcoming.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply allow everything to cool to room temperature before placing the lamb shanks and vegetables with plenty of sauce into airtight containers. Stored in the refrigerator, Braised Lamb Shanks with Root Vegetables will keep for up to 3 days and only get better as the flavors meld.

Freezing

This dish is a fantastic candidate for the freezer. Once cooled completely, portion the lamb and root vegetables into freezer-safe containers, being sure to include enough braising liquid to keep things moist. Freeze for up to 2 months; just thaw in the refrigerator overnight before reheating for a future cozy meal.

Reheating

To reheat, place the lamb shanks and their vegetables in a covered pot or Dutch oven with a splash of extra broth if needed. Warm gently over low heat on the stove or in a 325°F oven until heated through—the lamb should be just as tender as the day you made it.

FAQs

Can I use a different cut of lamb for this recipe?

Lamb shanks are ideal for braising because of their connective tissue and rich flavor, but you could try lamb shoulder pieces or even bone-in beef short ribs as alternatives. Just remember, braising times may vary slightly depending on the size and cut.

Is there a way to make this recipe gluten-free?

Absolutely! The only ingredient in Braised Lamb Shanks with Root Vegetables that typically contains gluten is the flour used for thickening. You can simply leave it out or substitute your favorite gluten-free flour to keep the sauce luscious and the dish approachable for everyone.

What if I don’t have red wine?

No worries—you can substitute with additional broth, though you might miss a bit of the wine’s acidity. For a similar depth and brightness, try a splash of balsamic vinegar with the broth as a quick stand-in.

Can I prepare Braised Lamb Shanks with Root Vegetables in advance for a dinner party?

Yes! In fact, the flavor improves overnight. Make the dish a day ahead, let it cool, then refrigerate. Gently reheat on the stovetop or in the oven before serving, and enjoy the convenience of a stress-free gathering.

Can I swap in other root vegetables?

Definitely—feel free to use sweet potatoes, celery root, or even potatoes along with (or in place of) the listed vegetables. The key is to cut everything into similarly sized chunks so they cook evenly alongside the lamb shanks.

Final Thoughts

Making Braised Lamb Shanks with Root Vegetables turns an ordinary evening into something truly special, with every fork-tender bite delivering a comforting hug of flavor. Whether it’s your first time or your hundredth, there’s nothing quite as rewarding as sharing this dish with those you love. Go ahead—gather your favorite people, let the aroma fill your home, and dig into a meal that will have everyone coming back for seconds!

Braised Lamb Shanks with Root Vegetables Recipe

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4.6 from 21 reviews

Author: Emma
Total Time: 3 hours 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This braised lamb shanks with root vegetables recipe is a comforting and hearty dish that is perfect for a cozy dinner. Tender lamb shanks are cooked until fork-tender with a flavorful mix of root vegetables in a rich and savory broth.

Ingredients

Scale

Lamb Shanks:

4 lamb shanks (about 1 pound each)
Salt and pepper to taste

Braising:

2 tablespoons olive oil
1 large onion (chopped)
3 cloves garlic (minced)
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

Vegetables:

3 carrots (peeled and cut into large chunks)
2 parsnips (peeled and cut into chunks)
1 small rutabaga or turnip (peeled and cubed)
2 tablespoons all-purpose flour (optional, for thickening)

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Instructions

Preheat the Oven: Preheat oven to 325°F (160°C).
Sear the Lamb Shanks: Season lamb shanks with salt and pepper. Sear in a Dutch oven until browned. Set aside.
Prepare the Braising Liquid: Cook onions, garlic, and tomato paste. Add red wine, broth, herbs, and return lamb shanks to the pot.
Braise in the Oven: Cover and braise for 1 hour. Add vegetables and continue braising for another 1.5 to 2 hours.
Thicken the Sauce: (Optional) Thicken the sauce with flour if desired.
Serve: Serve the lamb shanks and vegetables hot.