Stewed Lamb Shank with Root Vegetables and Rosemary
Slow-cooked lamb shanks braised with carrots, parsnips, and fresh rosemary, resulting in tender meat and a fragrant, hearty sauce. This british-inspired lamb ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, large, diced yellow onion, minced garlic cloves 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.
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 sprigs 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Stewed Lamb Shank with Root Vegetables and Rosemary 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 Stewed Lamb Shank with Root Vegetables and Rosemary?
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 yellow onion from drying out.
Can I substitute ingredients in Stewed Lamb Shank with Root Vegetables and Rosemary?
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 Stewed Lamb Shank with Root Vegetables and Rosemary 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 Stewed Lamb Shank with Root Vegetables and Rosemary?
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.
