There is nothing quite as comforting and satisfying as tender, flavorful lamb slowly cooked to perfection with a medley of earthy root vegetables. This Braised Lamb Shanks with Root Vegetables in Red Wine and Herbs Recipe is a celebration of rustic elegance, where rich red wine and fragrant herbs infuse every bite with warmth and depth. Imagine succulent shanks falling off the bone, surrounded by carrots, parsnips, and potatoes that have soaked up all those beautiful braising juices—this dish is an absolute showstopper for any special occasion or cozy family dinner.
Ingredients You’ll Need
Don’t let the length of the ingredient list intimidate you! Each element is simple yet essential, lovingly contributing to the dish’s incredible flavor, texture, and rich color. From the aromatic herbs to the hearty root vegetables, every ingredient plays its part in this harmonious symphony of taste.
- Lamb shanks: Choose shanks around 1 to 1.5 pounds each for the perfect meat-to-bone ratio and melt-in-your-mouth tenderness.
- Olive oil: For browning the lamb shanks to create that deep, caramelized flavor foundation.
- Salt and freshly ground black pepper: Simple seasoning to enhance the meat and vegetables naturally.
- Onion: Chopped for a subtle sweetness that softens during the sauté.
- Garlic: Minced to offer that classic punch of aromatic depth.
- Carrots: Peeled and cut into large chunks to add natural sweetness and color.
- Parsnips: Peeled and cut similarly to carrots, offering earthiness and a hint of spice.
- Potatoes: Chunked for hearty texture and to soak up braising flavors.
- Beef or lamb broth: The flavorful liquid base that keeps the meat juicy and tender.
- Dry red wine (Cabernet Sauvignon recommended): Adds acidity and complexity, perfectly balancing the richness.
- Tomato paste: Concentrated umami that deepens the sauce.
- Fresh rosemary and thyme: Fragrant herbs that impart a delightful earthy aroma.
- Bay leaf: Introduces subtle layers of herbal flavor.
- Ground cumin (optional): A sprinkle elevates the dish with a touch of warm depth.
- Paprika (optional): For added color and a gentle smoky note.
How to Make Braised Lamb Shanks with Root Vegetables in Red Wine and Herbs Recipe
Step 1: Prepare the Lamb Shanks
First things first: preheat your oven to 325°F (163°C). Pat the lamb shanks dry with paper towels, which helps achieve a beautiful brown crust. Generously season each shank with salt and freshly ground black pepper. This simple step locks in flavor right from the start.
Step 2: Brown the Lamb Shanks
Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Carefully brown the lamb shanks on all sides until they turn a deep golden color—about 8 to 10 minutes. This browning adds that irresistible caramelized flavor to the dish. Once browned, remove the shanks and set them aside.
Step 3: Sauté the Vegetables
Using the same pot to keep those flavorful browned bits, toss in the chopped onion, minced garlic, carrots, parsnips, and potatoes. Sauté for around 5 minutes, stirring occasionally until the vegetables start to soften and the onions turn translucent. This step brings out their natural sweetness and prepares them to absorb the braising liquid.
Step 4: Deglaze the Pot
Stir in the tomato paste and cook it for one minute until it darkens slightly; this amplifies the sauce’s richness. Pour in the dry red wine, scraping up all those tasty browned bits stuck to the pot’s bottom. Let the wine reduce by half—about 5 to 7 minutes—which concentrates the flavor and softens the acidity.
Step 5: Add Broth and Herbs
Now pour in the beef or lamb broth, then add the fresh rosemary, thyme, bay leaf, as well as the optional ground cumin and paprika if you’re using them. Bring everything to a gentle simmer—the fragrant herbs will begin to infuse the liquid, setting the stage for slow cooking.
Step 6: Braise the Lamb Shanks
Return the lamb shanks to the pot, nestling them snugly among the vegetables. The liquid should come about halfway up the sides of the shanks to ensure moist, even cooking. Cover with a tight-fitting lid and transfer the entire pot to your preheated oven.
Step 7: Cook the Lamb
Let the lamb shanks braise slowly for 2 to 2.5 hours. This leisurely cooking breaks down the connective tissue, resulting in irresistibly tender meat that effortlessly falls from the bone. To test, gently tug on a piece with a fork—the meat should feel incredibly soft and juicy.
Step 8: Serve
When ready, carefully remove the pot from the oven and discard the bay leaf and herb stems. Serve the lamb shanks hot alongside the root vegetables and ladle plenty of the luscious braising liquid over the top. Every bite will be packed with layers of savory, herbaceous goodness.
How to Serve Braised Lamb Shanks with Root Vegetables in Red Wine and Herbs Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few additional rosemary needles brightens the dish visually and adds fresh herbaceous notes that balance the richness. You could also add a zest of lemon for a subtle lift if you enjoy a hint of citrus brightness.
Side Dishes
This dish shines on its own but pairs beautifully with creamy mashed potatoes or buttery polenta to soak up every drop of the braising sauce. A crisp green salad or steamed green beans make for a refreshing contrast to the hearty, slow-cooked lamb and vegetables.
Creative Ways to Present
Try serving the Braised Lamb Shanks with Root Vegetables in Red Wine and Herbs Recipe on a rustic wooden board for a farmhouse feast vibe. Alternatively, plate each shank over a bed of silky mashed sweet potatoes or fluffy couscous for an elegant touch that still celebrates comfort food.
Make Ahead and Storage
Storing Leftovers
Let the dish cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making leftovers even more delicious.
Freezing
You can freeze the lamb shanks and vegetables in their braising liquid for up to 2 months. Use a freezer-safe container and leave some space for expansion. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat to preserve the lamb’s tenderness and prevent the vegetables from becoming mushy. Adding a splash of broth or water helps maintain moisture. Avoid microwaves to keep the texture optimal.
FAQs
Can I use a different cut of lamb for this recipe?
While lamb shanks are ideal due to their rich connective tissue that becomes tender when slow-cooked, you can use lamb shoulder as an alternative. Keep in mind that cooking times might vary slightly.
Is there a substitute for red wine in this recipe?
Yes! If you prefer to skip alcohol, use additional beef or lamb broth mixed with a splash of balsamic vinegar or grape juice to mimic the wine’s acidity and depth of flavor.
How do I know when the lamb is done braising?
The lamb is perfectly cooked when the meat is tender enough to fall off the bone easily. You can gently pull with a fork or knife to test tenderness. The slow braise breaks down tough connective tissue for this melt-in-your-mouth texture.
Can I prepare this recipe in a slow cooker?
Absolutely! After browning the lamb shanks and sautéing the vegetables on the stovetop, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender.
What wine pairs best to serve with this dish?
A rich, full-bodied red wine like Cabernet Sauvignon or Merlot complements the hearty flavors of the Braised Lamb Shanks with Root Vegetables in Red Wine and Herbs Recipe beautifully, enhancing the dining experience.
Final Thoughts
If you’re craving a dish that feels like a warm, edible hug, this Braised Lamb Shanks with Root Vegetables in Red Wine and Herbs Recipe is an absolute must-try. It effortlessly delivers tender meat, deeply flavorful vegetables, and a luscious sauce that will keep everyone reaching for seconds. Give it a go—you’ll soon understand why it’s one of my all-time favorite recipes to share with friends and family!
Print
Braised Lamb Shanks with Root Vegetables in Red Wine and Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This Braised Lamb Shanks with Root Vegetables recipe features tender lamb shanks slow-cooked in a rich red wine and herb-infused broth alongside hearty root vegetables. Perfect for a comforting and elegant meal, the lamb becomes melt-in-your-mouth tender after braising in the oven, infused with aromatic rosemary, thyme, and a subtle blend of spices.
Ingredients
Main Ingredients
- 4 lamb shanks (about 1–1.5 pounds each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and cut into large chunks
- 2 parsnips, peeled and cut into large chunks
- 2 large potatoes, peeled and cut into chunks
- 2 cups beef or lamb broth
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 1 tablespoon tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon ground cumin (optional, for added depth)
- 1/2 teaspoon paprika (optional, for color and flavor)
Instructions
- Prepare the Lamb Shanks: Preheat your oven to 325°F (163°C). Pat the lamb shanks dry with paper towels and season generously with salt and black pepper to ensure a flavorful crust during browning.
- Brown the Lamb Shanks: In a large oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides until deeply golden, about 8-10 minutes. This step locks in flavor and enhances the richness of the dish. Remove the shanks and set them aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, carrots, parsnips, and potatoes. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent, developing their natural sweetness.
- Deglaze the Pot: Stir in the tomato paste, cooking it for a minute until it darkens slightly to deepen the sauce’s flavor. Pour in the red wine to deglaze the pot; scrape the bottom to lift all the flavorful browned bits. Let the wine reduce by half, approximately 5-7 minutes, concentrating the flavors.
- Add Broth and Herbs: Pour in the beef or lamb broth and add the rosemary, thyme, bay leaf, cumin (if using), and paprika (if using). Bring the mixture to a gentle simmer to combine the herbs and spices in the aromatic broth.
- Braise the Lamb Shanks: Return the lamb shanks to the pot, nestling them among the vegetables so the liquid reaches about halfway up the shanks. Cover the pot with a tight-fitting lid and transfer it to the preheated oven for braising.
- Cook the Lamb: Braise the lamb in the oven for 2 to 2.5 hours, or until the meat becomes very tender and easily pulls away from the bone. Check tenderness by gently tugging on the meat with a fork.
- Serve: Remove the pot from the oven. Discard the bay leaf and herb stems. Serve the lamb shanks hot alongside the vegetables, spooning some of the braising liquid over the top for extra moisture and flavor.
Notes
- For a thicker sauce, remove the lamb and vegetables once done and reduce the braising liquid on the stovetop over medium heat until desired consistency is reached.
- Substitute red wine with additional beef broth if you prefer a non-alcoholic version.
- Leftovers reheat well and flavors deepen after a day, making this dish ideal for make-ahead meals.
- Use fresh herbs whenever possible for the best aromatic impact.
- Optional spices like cumin and paprika add warmth and color but can be omitted if not desired.
