Description
This classic Mediterranean recipe features tender braised lamb shanks simmered with a medley of root vegetables in a rich, flavorful broth. The slow braising process ensures the meat is fork-tender and infused with aromatic herbs and red wine, making it a comforting and hearty main course perfect for family dinners or special occasions.
Ingredients
Scale
Meat and Seasoning
- 4 lamb shanks (about 1 pound each)
- Salt and pepper to taste
- 2 tablespoons olive oil
Aromatics and Sauce
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef or lamb broth
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- 2 bay leaves
Vegetables
- 3 carrots, peeled and cut into large chunks
- 2 parsnips, peeled and cut into chunks
- 1 small rutabaga or turnip, peeled and cubed
Optional Thickener
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- Preheat and Season: Preheat your oven to 325°F (160°C). Pat the lamb shanks dry with paper towels and season them generously with salt and pepper to ensure a flavorful crust.
- Sear the Lamb Shanks: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until they develop a deep, golden-brown color, about 8 to 10 minutes. Remove from the pot and set aside.
- Sauté Aromatics: Lower the heat to medium and add the chopped onion to the pot. Cook for 4 to 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for an additional minute to develop the flavors.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot. Let it simmer for 2 to 3 minutes to reduce slightly and concentrate flavor.
- Add Broth and Herbs: Stir in the beef or lamb broth, chopped rosemary, dried thyme, and bay leaves. Return the seared lamb shanks to the pot, nestling them into the liquid, ensuring they are partially submerged.
- Braise in Oven: Cover the pot with a lid and place it in the preheated oven. Braise the lamb for 1 hour to begin tenderizing.
- Add Root Vegetables: After 1 hour, add the carrots, parsnips, and rutabaga to the pot. Re-cover and continue braising for another 1.5 to 2 hours, or until the meat is fork-tender, falling off the bone, and the vegetables are cooked through.
- Thicken Sauce (Optional): Remove the lamb shanks and vegetables from the pot. Whisk the optional 2 tablespoons of flour into the braising liquid on the stovetop, simmering until the sauce thickens to your liking. Return the meat and vegetables to the pot, warming everything through before serving.
Notes
- This dish tastes even better when made ahead, allowing the flavors to deepen overnight in the refrigerator.
- Serve with creamy mashed potatoes, soft polenta, or hearty crusty bread to soak up the delicious sauce.
- You can substitute other root vegetables such as sweet potatoes or celery root based on availability or preference.
- To keep it gluten-free, omit the flour or use a gluten-free thickener.
