Braised Lamb with Vegetables
Fall in love with the rich, comforting flavors of Braised Lamb with Vegetables—an elegant yet hearty dish perfect for special dinners or cozy gatherings. Tender, bone-in lamb shanks are slow-cooked to perfection in a savory medley of beef stock, dry red wine, and aromatic herbs like fresh thyme, rosemary, and bay leaves. Nestled alongside chunky carrots, parsnips, celery, and buttery baby potatoes, this one-pot wonder delivers a symphony of textures and flavors. The slow braising technique ensures melt-in-your-mouth lamb while allowing the vegetables to absorb all the bold, earthy essence of the sauce. Easy to prepare yet impressive enough for guests, this recipe combines rustic charm with gourmet flair. Serve it straight from the pot, and let the comforting aroma and robust flavor do all the talking! Perfect for lovers of slow-cooked lamb recipes, hearty stews, and seasonal root vegetables.
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Recipe Information
Ingredients
- 4 pieces bone-in lamb shanks
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large, diced yellow onion
- 3 medium, peeled and cut into chunks carrots
- 2 medium, sliced celery stalks
- 4 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups beef or chicken stock
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 pieces bay leaves
- 1 pound, halved baby potatoes
- 2 medium, peeled and cut into chunks parsnips
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the lamb shanks on all sides until browned, about 4-5 minutes per side. Remove them from the pot and set aside.
In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste, stirring to coat the vegetables. Cook for an additional 2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes until slightly reduced.
Add the beef or chicken stock, thyme, rosemary, and bay leaves. Stir to combine.
Return the lamb shanks to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid or foil.
Transfer the pot to the preheated oven and braise for 2 hours.
After 2 hours, add the baby potatoes and parsnips to the pot, nestling them around the lamb shanks.
Cover and return the pot to the oven for an additional 1 hour, or until the lamb is fork-tender and the vegetables are fully cooked.
Remove the pot from the oven. Discard the thyme, rosemary stems, and bay leaves before serving.
Serve the lamb shanks hot, with the vegetables and sauce spooned over the top. Enjoy your hearty meal!
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.7 g | 261% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 8984 mg | 391% | |
| Total Carbohydrate | 109.9 g | 40% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 41.8 g | ||
| Protein | 249.5 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 7009 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
