Slow-Braised Lamb Shank with Root Vegetables

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

Tender lamb shanks slowly braised with aromatic herbs and a medley of root vegetables create a comforting British-inspired stew. This British-inspired lamb recipe, ready in about 200 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 520 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

• 2 pieces (about 1.5 lbs total) 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
• 4, minced garlic cloves
• 3 tbsp olive oil
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a heavy ovenproof pot over medium-high heat. Season 2 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then brown them on all sides for about 8 minutes until deep golden; remove and set aside.
2. Step 2: Add 1 large diced onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips to the pot. Sauté for 6 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Pour in 1 cup red wine and simmer for 5 minutes to reduce slightly.
4. Step 4: Return lamb shanks to the pot, add 3 cups beef broth, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
5. Step 5: Cover the pot and transfer to the preheated oven. Braise for 2 1/2 to 3 hours until lamb is fork-tender and vegetables are soft.
6. Step 6: Remove lamb and vegetables to a serving platter, discard herbs and bay leaves. Reduce the braising liquid on stovetop over medium heat for 10 minutes until slightly thickened and season to taste. Serve sauce drizzled over lamb and vegetables.