Slow-Braised Irish Lamb Shank with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Tender lamb shanks slowly braised with aromatic root vegetables and herbs, creating a rich and comforting Irish stew. This irish-inspired lamb ready in about 215 minutes pairs (about 1.5 lbs each) lamb shanks, large, diced onion, sliced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs each) lamb shanks
• 3 medium, peeled and cut into 2-inch chunks carrots
• 2 medium, peeled and cut into 2-inch chunks parsnips
• 1 large, diced onion
• 2, sliced celery stalks
• 4, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 3 cups beef broth
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 2 bay leaves
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp butter

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season all over with 2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks for 4-5 minutes per side until deeply browned, then transfer to a plate.
2. Step 2: In the same pot, add 1 large diced onion, 2 sliced celery stalks, and 4 minced garlic cloves. Sauté over medium heat for 5 minutes until softened and fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes until slightly caramelized.
3. Step 3: Pour in 1 cup dry red wine, scraping the bottom to deglaze, and simmer for 3 minutes until reduced by half. Add 3 cups beef broth, 3 chopped carrots, 2 chopped parsnips, 4 fresh thyme sprigs, 2 rosemary sprigs, and 2 bay leaves. Return lamb shanks to the pot, submerging partially in liquid.
4. Step 4: Cover the Dutch oven with a tight-fitting lid and place in the oven. Braise for 3 hours until lamb is tender and falling off the bone.
5. Step 5: Remove lamb and vegetables to a serving dish. Strain the braising liquid and skim off excess fat. Return liquid to the pot and simmer over medium heat until slightly thickened, about 10 minutes. Stir in 2 tbsp butter for richness and season to taste. Pour sauce over lamb, garnish with fresh herbs, and serve warm.