Lamb Shanks  with Rustic Root Vegetables

Why You’ll Love This Recipe

This dish is full of deep, complex flavors thanks to the slow braising process, which transforms lamb shanks into fork-tender, fall-off-the-bone perfection. The red wine sauce is rich and velvety, enhanced by earthy root vegetables that soak up every drop of flavor. It’s a one-pot wonder that feels both elegant and comforting, and it’s as delicious the next day as it is fresh out of the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

lamb shanks
carrots
parsnips
turnips or rutabaga
celery
onion
garlic (whole cloves or minced)
tomato paste
red wine (dry, like Cabernet Sauvignon or Merlot)
beef or lamb stock
fresh rosemary
fresh thyme
bay leaves
olive oil
salt
black pepper
optional: mashed potatoes or crusty bread for serving

Directions

1. Preheat oven to 325°F (160°C).
2. Season the lamb shanks with salt and pepper. In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat and sear the shanks on all sides until browned. Remove and set aside.
3. In the same pot, add chopped onions, celery, and garlic. Sauté until softened, about 5 minutes.
4. Stir in the tomato paste and cook for 1–2 minutes to develop flavor.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
6. Add the stock, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, making sure they are mostly submerged.
7. Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
8. During the last hour of cooking, add the chopped carrots, parsnips, and turnips. Stir to coat them in the sauce and return the pot to the oven.
9. Once done, remove herbs and bay leaves. Taste and adjust seasoning if needed. Serve hot with mashed potatoes or bread.

Servings and timing

This recipe serves 4 and takes about 30 minutes to prepare and 3 hours to cook. Total time: approximately 3 hours and 30 minutes.

Variations

• Use different root vegetables: Try sweet potatoes, Yukon gold potatoes, or celeriac.
• Add pearl onions or mushrooms: For added flavor and texture.
• Make it spicy: Add a pinch of red pepper flakes or smoked paprika.
• Use white wine instead: For a lighter flavor profile, though red is more traditional.
• Add lentils or beans: Stir in pre-cooked legumes for extra heartiness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave. This dish also freezes well—freeze portions with plenty of sauce for up to 3 months. Thaw overnight in the refrigerator and reheat before serving. The flavor often deepens over time, making leftovers even better.

FAQs

Can I make this dish in advance?

Yes, it actually tastes better the next day as the flavors meld. Store in the fridge and reheat before serving.

What’s the best red wine to use?

Choose a dry red wine like Cabernet Sauvignon, Merlot, or Shiraz—something you’d enjoy drinking.

Can I make this in a slow cooker?

Yes. Brown the lamb and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 8 hours.

What if I don’t have a Dutch oven?

Use a heavy oven-safe pot with a lid, or brown the ingredients in a skillet and transfer to a roasting dish covered tightly with foil.

Can I use boneless lamb?

You can, but lamb shanks offer the best texture and flavor from the bone and connective tissue during braising.

Can I skip the wine?

You can substitute with more stock and a splash of balsamic vinegar or grape juice, but wine adds depth to the sauce.

How do I know when the lamb is done?

The meat should be very tender and pull away from the bone easily.

Can I thicken the sauce?

Yes. Remove the shanks and vegetables, then simmer the sauce uncovered until it reduces. You can also add a cornstarch slurry if needed.

What should I serve with this dish?

Mashed potatoes, polenta, or crusty bread are ideal for soaking up the rich sauce.

Is this recipe gluten-free?

Yes, as long as your stock and wine are certified gluten-free.

Conclusion

Lamb Shanks in Red Wine with Rustic Root Vegetables is a show-stopping dish that’s surprisingly simple to prepare. With its deeply flavored sauce, melt-in-your-mouth meat, and earthy vegetables, it’s the kind of meal that turns an ordinary evening into something memorable. Whether you’re cooking for a family dinner or a special occasion, this dish is guaranteed to warm hearts and satisfy appetites.

Lamb Shanks  with Rustic Root Vegetables

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Lamb Shanks in Red Wine with Rustic Root Vegetables is a rich and hearty braised dish featuring tender lamb shanks cooked low and slow in a red wine sauce with earthy root vegetables—perfect for cozy dinners or special occasions.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Braising
• Cuisine: European
• Diet: Halal

Ingredients

1. 4 lamb shanks
2. 2 carrots, chopped
3. 2 parsnips, chopped
4. 1 turnip or rutabaga, chopped
5. 2 celery stalks, chopped
6. 1 large onion, chopped
7. 4 cloves garlic, whole or minced
8. 2 tbsp tomato paste
9. 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
10. 2 cups beef or lamb stock
11. 2 sprigs fresh rosemary
12. 4 sprigs fresh thyme
13. 2 bay leaves
14. 2 tbsp olive oil
15. Salt and black pepper, to taste
16. Optional: mashed potatoes or crusty bread for serving

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Instructions

Preheat oven to 325°F (160°C).

1. Season lamb shanks with salt and pepper. Heat olive oil in a large Dutch oven and sear shanks on all sides until browned. Remove and set aside.
2. Add chopped onion, celery, and garlic to the pot. Sauté for 5 minutes until softened.
3. Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
4. Pour in red wine, scraping the bottom of the pot. Let it simmer to reduce slightly.
5. Add stock, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, submerging them as much as possible.
6. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until lamb is tender and falling off the bone.
7. In the last hour of cooking, add chopped carrots, parsnips, and turnips. Stir and return to oven.
8. Once done, remove bay leaves and herb stems. Adjust seasoning if needed. Serve hot with mashed potatoes or crusty bread.

Notes

1. Use bone-in lamb shanks for the best flavor and texture.
2. Substitute root vegetables as needed—try sweet potatoes, Yukon golds, or celeriac.
3. The dish improves in flavor after resting—make ahead and reheat if desired.
4. To thicken the sauce, simmer uncovered or add a cornstarch slurry.
5. Pairs well with red wine and crusty artisan bread.

Nutrition

• Serving Size: 1 lamb shank with vegetables
• Calories: 620
• Sugar: 6g
• Sodium: 520mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 55g
• Cholesterol: 160mg