Slow-Braised Lamb Shanks with Rosemary and Root Vegetables

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

Tender lamb shanks slowly braised with aromatic rosemary and a medley of root vegetables, delivering a hearty British classic perfect for cozy dinners. This British-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, carrots 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 (about 1.5 lbs total) lamb shanks
• 2 tbsp olive oil
• 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
• 3 fresh rosemary sprigs
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 1 tbsp salt
• 1 tsp black pepper
• 1/4 cup flour
• 2 tbsp butter

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Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lamb shanks evenly with 1 tbsp salt and 1 tsp black pepper, then dredge each in 1/4 cup flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Add lamb shanks and brown on all sides for 8-10 minutes until a deep golden crust forms, then remove and set aside.
3. Step 3: Reduce heat to medium, add 2 tbsp butter, then sauté 1 large diced onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
5. Step 5: Pour in 1 cup red wine to deglaze the pot, scraping up browned bits, and simmer for 3 minutes until wine reduces slightly.
6. Step 6: Return lamb shanks to the pot; add 3 cups beef broth and 3 fresh rosemary sprigs. Bring to a simmer.
7. Step 7: Cover pot with a lid and transfer to the oven, braising for 2.5 to 3 hours until lamb is fork-tender and falling off the bone.
8. Step 8: Remove lamb and vegetables to a serving dish; skim fat from the cooking liquid and reduce sauce on stovetop over medium heat for 10 minutes until slightly thickened.
9. Step 9: Serve lamb shanks topped with the rich sauce and braised root vegetables.