Stewed Lamb Shank with Root Vegetables and Rosemary

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

Slow-cooked lamb shanks braised with carrots, parsnips, and fresh rosemary, resulting in tender meat and a fragrant, hearty sauce. 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 540 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 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 3 fresh rosemary sprigs
• 3 cups beef broth
• 1 cup red wine
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1.5 tsp salt
• 1 tsp black pepper

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. Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Season 2 lamb shanks with 1 tsp salt and 1/2 tsp black pepper, then sear them in the oil for 4 minutes per side until browned and crusty. Remove shanks and set aside.
2. Step 2: Reduce heat to medium, add 1 large diced yellow onion to the pot and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes until it darkens slightly. Pour in 1 cup red wine and scrape the bottom of the pot to deglaze, cooking for 4 minutes until reduced by half.
4. Step 4: Return lamb shanks to the pot, add 3 cups beef broth, 3 sprigs fresh rosemary, 3 peeled and chopped carrots, and 2 peeled and chopped parsnips. Season with 1/2 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring to a simmer, cover with lid, and transfer to the oven. Braise for 2.5 to 3 hours until the lamb is fall-apart tender and vegetables are soft.
6. Step 6: Remove lamb and vegetables, skim fat from sauce, and reduce sauce on stovetop over medium heat for 10 minutes to thicken. Serve lamb shanks topped with vegetables and spoon sauce over.