Slow-Braised Lamb Shank with Mint and Root Vegetables
Tender lamb shanks slowly braised with aromatic root vegetables and fresh mint for a comforting British classic. This british-inspired lamb ready in about 205 minutes pairs (about 1.5 lbs each) lamb shanks, large, diced onion, minced garlic cloves 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.
Ingredients
- 4 pieces (about 1.5 lbs each) lamb shanks
- 3 medium, peeled and chopped into 1-inch pieces carrots
- 2 medium, peeled and chopped into 1-inch pieces parsnips
- 1 large, diced onion
- 4, minced garlic cloves
- 1/4 cup, chopped fresh mint leaves
- 4 cups beef stock
- 1 cup red wine
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 3 fresh thyme sprigs
- 2 tsp salt
- 1 tsp black pepper
- 1/4 cup for dusting flour
Instructions
- Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks and lightly dust each with 1/4 cup flour seasoned with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear lamb shanks on all sides until deeply browned, about 4 minutes per side, then remove and set aside.
- Step 3: In the same pot, add 1 large diced onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips. Sauté for 6-7 minutes until vegetables soften and onions turn translucent.
- Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant. Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer until reduced by half, about 5 minutes.
- Step 5: Return lamb shanks to the pot, add 4 cups beef stock and 3 sprigs fresh thyme. Bring to a simmer, cover with tight-fitting lid, and transfer to the oven.
- Step 6: Braise in the oven for 2.5 to 3 hours until lamb is tender and falling off the bone.
- Step 7: Remove thyme sprigs, stir in 1/4 cup chopped fresh mint leaves, and adjust seasoning with remaining 1 tsp salt and 1/2 tsp black pepper before serving.
Frequently asked questions
How long does Slow-Braised Lamb Shank with Mint and Root Vegetables take to make?
Total time is about 205 minutes (25 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Braised Lamb Shank with Mint and Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced onion from drying out.
Can I substitute ingredients in Slow-Braised Lamb Shank with Mint and Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Braised Lamb Shank with Mint and Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Braised Lamb Shank with Mint and Root Vegetables?
British lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
