Slow-Braised Lamb Shank with Mint and Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender lamb shanks slowly braised with aromatic root vegetables and fresh mint for a comforting British classic. This British-inspired lamb recipe, ready in about 205 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 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

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 lightly dust each with 1/4 cup flour seasoned with 1 tsp salt and 1/2 tsp black pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Braise in the oven for 2.5 to 3 hours until lamb is tender and falling off the bone.
7. 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.