Description
Tender and flavorful braised lamb shanks cooked slowly with a medley of root vegetables in a rich red wine and herb-infused broth. This classic Mediterranean main course delivers melt-in-your-mouth meat and hearty vegetables perfect for a comforting meal.
Ingredients
Scale
Lamb and Seasoning
- 4 lamb shanks (about 1 lb each), salt and black pepper to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 medium turnips or rutabagas, peeled and cubed
Liquids and Herbs
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef or chicken broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon balsamic vinegar (optional, for depth of flavor)
Instructions
- Preheat and Season: Preheat your oven to 325°F (165°C). Generously season the lamb shanks with salt and black pepper on all sides to enhance flavor.
- Sear the Lamb: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until nicely browned, about 8 minutes total. This step locks in juices and adds depth to the dish. Remove and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook for 3–4 minutes until softened and translucent. Then stir in the minced garlic and tomato paste, cooking for another minute to release their flavors.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. Let it simmer for 2–3 minutes to reduce slightly and concentrate the flavor.
- Add Broth and Herbs: Stir in the beef or chicken broth, rosemary, thyme, bay leaves, and the optional balsamic vinegar. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
- Braise the Lamb: Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks for 1½ hours to tenderize the meat slowly.
- Add Root Vegetables: Remove the pot from the oven. Add the carrots, parsnips, and turnips to the braising liquid and stir gently to combine. Cover and return the pot to the oven.
- Finish Cooking: Continue braising for another 1 to 1½ hours, or until the lamb is tender and falling off the bone and the vegetables are soft.
- Serve: Discard herb sprigs and bay leaves. Serve the lamb shanks hot with the root vegetables and spoon the braising liquid over the top to enjoy the full, rich flavors.
Notes
- This dish can be prepared a day in advance; the flavors deepen beautifully overnight. Reheat gently on the stovetop or in the oven before serving.
- Pair with creamy mashed potatoes, soft polenta, or crusty bread to soak up the delicious sauce.
