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)
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.
Notes
- This dish is perfect for making ahead as flavors deepen overnight.
- Serve with mashed potatoes, creamy polenta, or crusty bread.
- You can substitute other root vegetables like sweet potatoes or celery root.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb shank with vegetables
- Calories: 620
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 145 mg
