The Juiciest Braised Lamb Shanks With Root Vegetables Recipe

Succulent braised lamb shanks bring hearty comfort to your dinner table, promising an unforgettable culinary journey.

Aromatic herbs and tender vegetables complement the rich, melt-in-your-mouth meat perfectly.

Mediterranean influences shine through each carefully crafted bite.

Slow-cooking techniques unlock incredible depth of flavor that will surprise and delight.

Robust ingredients create a symphony of rustic elegance on your plate.

Seasonal root vegetables add earthy nuances to this classic dish.

You won’t be able to resist this irresistible meal that whispers pure deliciousness.

Tender Braised Lamb Shanks with Root Veggies

• Indulge in Comfort: A hearty dish packed with rich, deep flavors that wrap you in warmth and satisfaction from the first bite.
• Master Complex Cooking: Learn professional braising techniques that transform tough lamb cuts into meltingly tender meat with minimal active kitchen work.
• Crowd-Pleasing Centerpiece: Perfect for dinner parties or family gatherings where you want to impress without spending hours in the kitchen, creating a restaurant-quality meal at home.
• Versatile Ingredient Adaptation: Easily swap root vegetables or adjust herbs based on what's available, making this recipe flexible for seasonal cooking and personal preferences.

Ingredients That Make Braised Lamb Shanks Special

• Lamb Shanks: A flavorful, tough cut of meat that becomes incredibly tender and succulent when slow-braised with vegetables and herbs.

• Onion, Carrots, Celery: A classic mirepoix that provides a rich, deep flavor base and helps create a delicious braising liquid.
• Garlic: Adds a pungent and aromatic element that enhances the overall depth of the dish.

• Red Wine: Adds complexity and helps tenderize the meat while creating a rich, deep sauce.
• Beef Broth: Provides additional liquid and intensifies the meaty flavor of the braised lamb.
• Crushed Tomatoes: Contributes acidity and helps create a robust, flavorful sauce.
• Tomato Paste: Concentrates the tomato flavor and helps thicken the sauce.

• Thyme, Rosemary: Classic herbs that complement lamb with their earthy and aromatic qualities.

• Salt, Pepper: Essential for enhancing and balancing the overall flavor of the dish.
• Olive Oil: Used for searing the lamb and sautéing the vegetables.
• Cornstarch: Optional thickening agent to create a more luxurious sauce consistency.

How to Braise Lamb Shanks with Root Vegetables

Step 1: Prepare the Lamb

Heat olive oil in a heavy Dutch oven over medium-high temperature. Generously coat lamb shanks with salt and black pepper.

Brown the meat on all sides until a deep golden crust forms, creating rich caramelized edges. Transfer shanks to a separate plate.

Step 2: Create Vegetable Base

• Diced onions
• Chopped carrots
• Sliced celery

Sauté vegetables until they soften and release their natural sweetness. Sprinkle minced garlic and cook until fragrant, releasing aromatic flavors.

Step 3: Build Flavor Foundation

• Crushed tomatoes
• Beef broth
• Tomato paste
• Fresh thyme sprigs
• Rosemary leaves

Season with additional salt and pepper.

Allow sauce to gently simmer and develop complex flavors.

Step 4: Begin Braising Process

Nestle lamb shanks back into the sauce, ensuring they are mostly submerged.

Cover pot and transfer to preheated oven at 325 degrees Fahrenheit.

Step 5: Slow Roast to Perfection

Braise lamb shanks for 2.5-3 hours until meat becomes incredibly tender and nearly falls off the bone. Check liquid levels periodically, adding extra broth if needed.

Step 6: Finish and Serve

Remove lamb shanks from cooking liquid. Reduce sauce by simmering or thicken using cornstarch slurry.

Plate over creamy mashed potatoes, soft polenta, or alongside roasted vegetables. Spoon rich sauce generously over meat.

Insider Tips for Tender Braised Lamb Shanks

• Choose fresh, well-marbled lamb shanks from a trusted butcher for maximum tenderness and rich flavor.
• Brown the lamb shanks thoroughly to develop a delicious caramelized crust that enhances the overall taste of the dish.
• Monitor braising liquid during cooking, adding beef broth if sauce reduces too quickly to prevent burning and maintain moisture.
• Maintain a consistent low oven temperature to ensure the lamb becomes meltingly tender without drying out the meat.
• Use a full-bodied red wine like Cabernet Sauvignon or Syrah to add depth and complexity to the braising sauce.

Variations to Try with Braised Lamb Shanks

• Mediterranean Lamb Shanks: Replace red wine with white wine and add kalamata olives, diced bell peppers, and lemon zest for a bright Mediterranean flavor profile.
• Moroccan-Style Lamb Shanks: Incorporate ras el hanout spice blend, add dried apricots, and garnish with fresh cilantro and toasted almonds for an aromatic North African variation.
• Herb-Crusted Lamb Shanks: Before searing, coat lamb shanks with a mixture of fresh herbs like parsley, mint, and oregano, combined with breadcrumbs for a crispy exterior.
• Spicy Korean-Inspired Lamb Shanks: Replace beef broth with gochujang, soy sauce, and add ginger, sesame oil, and green onions for a bold, spicy Korean-inspired version.

Great Pairings with Braised Lamb Shanks

• Elevate Wine Pairing: Select a bold, full-bodied red wine like Syrah or Cabernet Sauvignon to complement the rich, intense lamb flavors and stand up to the hearty braising sauce.
• Herb-Infused Potato Side: Create creamy mashed potatoes with roasted garlic and fresh thyme to mirror the aromatic herbs in the lamb dish, providing a smooth and complementary base.
• Robust Bread Companion: Serve a crusty sourdough or rustic country bread to soak up the flavorful braising sauce, adding texture and helping to capture every delicious drop.
• Bright Vegetable Contrast: Prepare a light, crisp green salad with citrus vinaigrette to cut through the lamb's richness and provide a refreshing palate cleanser between bites.

Keeping Braised Lamb Shanks Fresh

• Store leftover lamb shanks in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the meat stays moist by covering it with the braising sauce.
• Wrap individual lamb shanks tightly in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 3 months, removing as much air as possible to prevent freezer burn.
• Preheat oven to 325F. Place lamb shanks in a baking dish, add a splash of broth to prevent drying, cover with foil, and warm for 20-25 minutes until heated through. Check internal temperature reaches 165F.

FAQs

• Why sear the lamb shanks before braising?

Searing creates a flavorful brown crust that locks in the meat’s juices and develops a deep, rich taste through the Maillard reaction, which adds complexity to the final dish.

• Can I use different herbs in this recipe?

Yes, you can substitute rosemary and thyme with herbs like oregano or bay leaves, but try to keep the amounts similar to maintain the balance of flavors.

• What's the best way to know when the lamb shanks are done?

The meat should be extremely tender and easily pull away from the bone with a fork. When you can effortlessly separate the meat with minimal resistance, the lamb shanks are perfectly braised.

Braised Lamb Shanks With Root Vegetables Recipe

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4.6 from 31 reviews

• Total Time: 3 hours 20 minutes
• Yield: 4 1x

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Description

Mediterranean lamb shanks invite home cooks on a rustic culinary journey through tender meat and hearty root vegetables. Rich, slow-cooked comfort embraces traditional flavors that will transport diners directly to a warm kitchen brimming with savory aromas you can savor.

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Ingredients

Scale 1x2x3x

Meat:

• 4 lamb shanks (about 1.5 pounds each)

Vegetables:

• 1 large onion
• 2 carrots
• 2 celery stalks
• 4 cloves garlic

Liquids and Seasonings:

• 2 tablespoons olive oil
• 1 (28 ounces) 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
• Pepper

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Instructions

1. Prepare the meat by generously seasoning lamb shanks with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat, creating a sizzling surface for searing.
2. Brown the lamb shanks thoroughly on all sides until a deep golden crust forms, approximately 3-4 minutes per side. Transfer the meat to a separate plate, reserving the flavorful pan drippings.
3. Introduce chopped onions, carrots, and celery into the same pot. Sauté the vegetables until they soften and become translucent, releasing their aromatic essence.
4. Add minced garlic and cook briefly, allowing its fragrance to permeate the vegetable mixture without burning.
5. Deglaze the pot with red wine, vigorously scraping the caramelized bits from the bottom to capture maximum flavor.
6. Incorporate crushed tomatoes, beef broth, tomato paste, thyme, and rosemary. Season the liquid with additional salt and pepper to enhance the overall taste profile.
7. Gently return the seared lamb shanks to the liquid, ensuring they are mostly submerged. Cover the pot and transfer to a preheated oven at 325F (160C).
8. Braise the meat for 2.5-3 hours, allowing the shanks to become incredibly tender and nearly falling apart. Monitor the liquid level, adding more broth if needed to prevent scorching.
9. Once the meat reaches optimal tenderness, remove the lamb shanks from the pot. Reduce the sauce by simmering on the stovetop for 10-15 minutes or create a cornstarch slurry to thicken.
10. Plate the succulent lamb shanks over creamy mashed potatoes, polenta, or alongside the braising vegetables, generously spooning the rich, developed sauce on top.

Notes

• Sear the lamb shanks meticulously to develop a rich, caramelized crust that locks in flavor and creates a stunning golden-brown exterior.
• Choose bone-in lamb shanks for maximum tenderness and deeper meat flavor, ensuring a more succulent and authentic braising experience.
• Select a robust red wine like Cabernet Sauvignon or Syrah to enhance the sauce’s complexity and complement the lamb’s rich taste.
• Make this dish gluten-free by substituting cornstarch with arrowroot powder or rice flour for thickening the sauce without compromising texture.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Dinner
• Method: Braising
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 1070 kcal
• Sugar: 7 g
• Sodium: 450 mg
• Fat: 75 g
• Saturated Fat: 30 g
• Unsaturated Fat: 40 g
• Trans Fat: 1 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 65 g
• Cholesterol: 210 mg