Description
Deeply comforting braised lamb shanks slow-cooked with hearty root vegetables in a rich, savory sauce, creating a fall-off-the-bone tender meal perfect for cozy dinners.
Ingredients
4 lamb shanks
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 carrots, chopped
3 parsnips, chopped
1 large potato, diced
3 cups vegetable or beef stock
1 tablespoon tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper, to taste
Instructions
- Preheat the oven to 325°F (163°C).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season lamb shanks with salt and pepper and brown on all sides. Remove and set aside.
- In the same pot, sauté the onion, garlic, carrots, parsnips, and potato until lightly softened.
- Stir in the tomato paste and cook for 1 minute to deepen flavor.
- Pour in a portion of the stock, scraping up browned bits from the bottom.
- Return lamb shanks to the pot and add remaining stock, rosemary, and thyme.
- Ensure liquid reaches about two-thirds up the shanks.
- Cover and transfer to the oven.
- Braise for 2 to 2.5 hours until the lamb is tender and nearly falling off the bone.
- Adjust seasoning and serve hot with vegetables and sauce.
Notes
Browning the lamb adds depth and richness to the sauce.
Root vegetables hold up best during long braising.
The dish tastes even better the next day.
Serve with mashed potatoes or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb shank with vegetables
- Calories: 620
- Sugar: 6g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 46g
- Cholesterol: 160mg
