When winter whispers at the door and your appetite craves something deeply comforting, nothing rivals the generous flavors and melt-in-your-mouth tenderness of Braised Lamb Shanks with Root Vegetables. This is the dish I reach for when I want to impress at the table but also wrap my family in the warmest embrace of classic flavors. A symphony of savory lamb, earthy root vegetables, and fragrant herbs stews together in rich red wine, creating a meal that feels both rustic and special. If you love a hearty, one-pot dish that looks like it’s taken all day (but is secretly hands-off), this is the star of your next dinner.

Braised Lamb Shanks with Root Vegetables Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for Braised Lamb Shanks with Root Vegetables couldn’t be easier, but every component pulls its weight. Fresh herbs, a splash of red wine, and vibrant root vegetables turn humble lamb shanks into a dish layered with flavor, color, and irresistibly savory aroma.

Lamb Shanks: Choose meaty, well-trimmed shanks for the ideal texture and fall-apart tenderness.
Salt and Pepper: Generous seasoning at the start is key for flavor in every bite.
Olive Oil: Adds a subtle fruitiness and helps with browning, which boosts depth.
Onion: Builds a savory foundation and melts sweetly into the sauce.
Carrots: Bring color, gentle sweetness, and soak up all the delicious pan juices.
Parsnips: Their slight nuttiness rounds out the root veggie mix perfectly.
Celery: Lends a fresh, aromatic crunch in the early sauté.
Garlic: Four cloves for a punch of fragrance that weaves through every layer.
Tomato Paste: Adds rich umami and deepens the sauce’s body and color.
Red Wine: A bold, dry wine works wonders to tenderize and flavor the lamb shanks.
Beef or Chicken Broth: Use high-quality broth for the most comforting, savory taste.
Fresh Rosemary: Earthy, piney sprigs infuse the pot with rustic aroma.
Fresh Thyme: Bright and herbaceous, thyme rounds out the herbal notes.
Bay Leaves: Just two leaves add peppery warmth and wonderful depth to the braise.

How to Make Braised Lamb Shanks with Root Vegetables

Step 1: Preheat and Season

Start by setting your oven to 325°F (160°C). Rinse and thoroughly pat the lamb shanks dry with a paper towel. Then, season them generously all over with salt and pepper. This simple step ensures your meat develops a beautiful golden crust and rich flavor as it braises.

Step 2: Sear the Lamb Shanks

Pour the olive oil into a large Dutch oven or any oven-safe heavy pot, and heat it over medium-high. Carefully lay in the seasoned lamb shanks, working in batches if necessary, and sear until they’re deeply browned on all sides. This caramelization unlocks the best flavors and sets you up for a winning base.

Step 3: Sauté the Aromatics and Vegetables

Remove the lamb and set aside. In the same pot (don’t clean it, those browned bits are pure gold!), add the onions, carrots, parsnips, and celery. Sauté for 5–7 minutes until softened and starting to look glossy. Stir in the garlic and tomato paste, cooking for just one more minute until they release their aroma and bring even deeper flavor.

Step 4: Deglaze with Wine

Now for the fun part: pour in the red wine and watch as it sizzles. Scrape up every last bit on the bottom of your pot with a wooden spoon—the fond is where so much flavor lives. Let the wine simmer and reduce for two to three minutes, just until it no longer smells of alcohol and has deepened in color.

Step 5: Braise with Broth and Herbs

Return the browned lamb shanks to the pot. Pour in your broth of choice (beef or chicken), and tuck in the rosemary, thyme, and bay leaves. Bring everything up to a gentle simmer before securely covering the pot with a lid. Slide it into the oven and let time (and your oven!) work its magic for 2 1/2 to 3 hours. You’ll know it’s ready when the lamb is tender and nearly falling off the bone, and the root vegetables are luscious and infused with herby juices.

Step 6: Finish and Serve

Carefully remove the shanks and scoop out the vegetables. Discard the herb stems and bay leaves. If you like a thicker sauce, you can simmer the braising liquid on the stovetop for an extra 10–15 minutes until it reduces to your liking. Skim any excess fat from the top, then spoon the lamb, vegetables, and plenty of sauce onto plates. Dinner heaven!

How to Serve Braised Lamb Shanks with Root Vegetables

Garnishes

A sprinkle of fresh chopped parsley or thyme over the Braised Lamb Shanks with Root Vegetables brightens the dish instantly. Try a zest of lemon or a pinch of flaky sea salt for that touch of sparkle right before serving—and don’t forget to drizzle a little extra sauce on the plate!

Side Dishes

Pair your Braised Lamb Shanks with Root Vegetables with pillowy mashed potatoes, creamy polenta, or hunks of warm, crusty bread to soak up every last drop of sauce. A simple green salad with a tangy vinaigrette keeps things fresh and balances all those cozy flavors beautifully.

Creative Ways to Present

For a family-style feast, serve the shanks and root vegetables right from the Dutch oven at the table. Hosting a dinner party? Plate each shank atop a bed of mash or polenta, and arrange the colorful vegetables artfully along one side. Want to go truly rustic? Heap everything onto a large platter and let guests help themselves.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, pack any leftover Braised Lamb Shanks with Root Vegetables (plus their sauce) into airtight containers. They’ll keep beautifully in the refrigerator for up to four days, and the flavors will only deepen over time.

Freezing

This dish freezes like a dream! Store shanks, vegetables, and sauce together in a freezer-safe container for up to three months. When you’re ready to enjoy, simply thaw overnight in the refrigerator.

Reheating

Warm leftovers gently in a covered pot on the stove over low heat, adding a splash of broth or water as needed to keep things moist. You can also microwave individual portions, covered, until fully heated through—just be sure to stir halfway for even warmth.

FAQs

Can I make Braised Lamb Shanks with Root Vegetables ahead of time?

Absolutely! In fact, this dish tastes even better the next day. The flavors meld and become richer overnight, so it’s ideal for entertaining or meal prep. Just reheat gently when you’re ready to serve.

What cuts of lamb can I use if I can’t find shanks?

If lamb shanks are out of stock, try using lamb shoulder or even bone-in lamb stew meat. Adjust the cooking time as needed, aiming for meat that is fork-tender and juicy.

Is there a non-alcoholic substitute for red wine in this recipe?

Yes, you can use an equal amount of beef or chicken broth plus a splash (about a tablespoon) of red wine vinegar or balsamic vinegar for complexity. The result will still be deliciously savory and satisfying.

Which root vegetables work best in this dish?

Carrots and parsnips are the classic choice, but feel free to add turnips, rutabaga, or sweet potato for extra depth and color. Mix and match to suit your taste and what’s in season.

Can I cook Braised Lamb Shanks with Root Vegetables in a slow cooker?

Definitely! Brown the shanks and sauté the veggies as directed, then transfer everything to your slow cooker. Cook on low for 7–8 hours until the lamb is ultra-tender and the vegetables melt into the sauce.

Final Thoughts

If you’ve never tried making Braised Lamb Shanks with Root Vegetables before, let this be your delicious invitation. It’s simpler than it looks, endlessly comforting, and guaranteed to draw everyone to the table. Your kitchen will smell incredible, and your plate will look and taste like pure winter joy. Give this recipe a try—you’ll want to make it again and again!

Braised Lamb Shanks with Root Vegetables Recipe

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4.8 from 24 reviews

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

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Description

Tender braised lamb shanks with root vegetables, cooked to perfection in a flavorful red wine and broth sauce. This hearty and comforting dish is a perfect main course for a special dinner.

Ingredients

Scale

Lamb Shanks:

4 lamb shanks, trimmed
Salt and pepper to taste

Vegetables:

2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste

Broth and Seasonings:

1 cup red wine
3 cups beef or chicken broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves

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Instructions

Preheat the Oven: Preheat the oven to 325°F (160°C).
Sear the Lamb: Pat the lamb shanks dry and season with salt and pepper. Sear in a Dutch oven until browned. Set aside.
Sauté Vegetables: Cook onion, carrots, parsnips, and celery until softened. Add garlic and tomato paste.
Deglaze and Braise: Deglaze with red wine, then return lamb to the pot with broth, herbs, and bay leaves. Braise in the oven for 2 1/2 to 3 hours.
Finish and Serve: Discard herbs, skim fat, and serve hot with vegetables and sauce.