Slow-Braised Lamb Shank with Root Vegetables
Tender lamb shanks slowly braised with aromatic herbs and a medley of root vegetables create a comforting British-inspired stew. This british-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) 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 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.
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 leaves bay leaves
- 1 1/2 tsp salt
- 1 tsp, freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Slow-Braised Lamb Shank with Root Vegetables take to make?
Total time is about 200 minutes (20 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 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 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 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 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.
