Spiced Braised Lamb Shanks with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Slow-braised lamb shanks simmered with aromatic spices and hearty root vegetables, resulting in a rich, tender meat and deeply flavored sauce. This mediterranean-inspired lamb ready in about 170 minutes pairs lamb shanks, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 lamb shanks
• 2 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 2 fresh rosemary sprigs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 medium parsnips, peeled and chopped
• 2 medium potatoes, peeled and cubed

Instructions

1. Step 1: Preheat oven to 325°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides in the hot oil, about 3-4 minutes per side. Remove and set aside.
2. Step 2: Add 1 large diced onion, 2 chopped carrots, and 2 chopped celery stalks to the Dutch oven. Sauté for 5 minutes until softened, then stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then pour in 1 cup dry red wine, scraping the bottom to release browned bits. Simmer until wine reduces by half, about 5 minutes.
4. Step 4: Return lamb shanks to the pot and add 2 cups beef broth, 2 sprigs fresh rosemary, 2 chopped parsnips, and 2 cubed potatoes. Bring to a simmer, cover, and transfer to the oven. Braise for 2 1/2 hours until lamb is tender and vegetables are cooked through.
5. Step 5: Remove rosemary sprigs before serving. Spoon the rich sauce over the lamb and root vegetables.