Slow-Braised Irish Lamb Shanks with Root Vegetables

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender lamb shanks slowly braised in a rich broth with traditional Irish root vegetables for a comforting, hearty meal. This Irish-inspired St. Patrick’s Day recipe, ready in about 210 minutes, pairs lamb shanks, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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, sliced into thick rings onion
• 4, minced garlic cloves
• 4 cups beef broth
• 1 cup dry red wine
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp butter

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and season with 2 tsp salt and 1 tsp black pepper evenly.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides for about 6-8 minutes until deeply golden, then transfer to a plate.
3. Step 3: In the same pot, add 1 large sliced onion and sauté for 5 minutes until softened and translucent, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen color, then pour in 1 cup dry red wine, scraping the bottom to deglaze; simmer for 3 minutes until slightly reduced.
5. Step 5: Return lamb shanks to the pot and add 4 cups beef broth, 3 sprigs fresh thyme, and 2 sprigs fresh rosemary. Add 3 peeled and chunked carrots and 2 peeled and chunked parsnips.
6. Step 6: Cover the pot and place in the oven, braising for 3 hours until the lamb is tender and falling off the bone.
7. Step 7: Remove lamb and vegetables to a serving dish. Skim fat from the braising liquid and simmer uncovered on stovetop for 10 minutes until slightly thickened.
8. Step 8: Stir 2 tbsp butter into the sauce for richness, then pour over lamb and vegetables before serving.