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
Scale
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.
