If you are searching for a show-stopping, soul-warming meal that feels like a big cozy hug for your taste buds, the Braised Lamb Shanks in Red Wine with Root Vegetables Recipe is an absolute must-try. This dish transforms humble lamb shanks into tender, fall-off-the-bone perfection, gently infused with rich red wine and the earthy sweetness of root vegetables. The slow braising process lets all those deep, savory flavors meld into one unforgettable symphony on your plate. Whether you’re cooking for a special occasion or simply want to elevate your weekday dinner, this recipe delivers unmatched comfort and sophistication in every bite.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing the perfect balance of flavors and textures in this Braised Lamb Shanks in Red Wine with Root Vegetables Recipe. Each element plays an important role—from the aromatic herbs to the hearty root vegetables, creating harmony in the final dish.
- 4 lamb shanks: The centerpiece of the dish, lamb shanks provide rich, succulent meat that becomes irresistibly tender after slow cooking.
- 2 tablespoons olive oil: For searing the lamb, adding a golden crust and boosting flavor through caramelization.
- 1 peeled and medium diced yellow onion: Gives sweetness and a depth of flavor that complements the meat perfectly.
- 2 peeled and medium diced carrots: Adds natural sweetness and vibrant color to the braise.
- 2 medium diced ribs of celery: A subtle crunch and savory base flavor to enrich the sauce.
- 1 peeled and medium diced turnip: Offers a slightly peppery earthiness that balances the dish well.
- 1 peeled and medium diced parsnip: Provides a mild sweetness and a lovely texture contrast.
- 4-5 garlic cloves: Infuses the braise with garlicky warmth that rounds out the flavor.
- 12-15 fresh thyme sprigs: Delivers bright herbal notes that lift the richness of the lamb.
- 2 fresh rosemary sprigs: Adds piney freshness that enhances the meat’s natural flavor.
- 1 small bunch of parsley: Offers a subtle freshness and color contrast in the final presentation.
- 2 cups of red wine: The heart of the braising liquid, adding robust depth and a subtle acidity that tenderizes the meat.
- 3 tablespoons tomato paste: Intensifies the sauce’s richness with a slightly sweet, concentrated tomato flavor.
- 48 ounces beef stock: Builds a savory and hearty base that envelops the lamb and vegetables.
- Sea salt and fresh cracked pepper: Essential seasonings to enhance and balance every component of the dish.
How to Make Braised Lamb Shanks in Red Wine with Root Vegetables Recipe
Step 1: Prepare and Season the Lamb Shanks
Begin by preheating your oven to 350°F. Generously season each lamb shank on all sides with sea salt and freshly cracked black pepper. This simple seasoning is crucial because it enhances the natural flavor of the meat and ensures every bite is perfectly balanced.
Step 2: Sear the Lamb Shanks to Perfection
Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat. Patience is key here: sear the lamb shanks on all sides until they develop a gorgeous golden-brown crust. This usually takes about 3 to 4 minutes per side. Searing seals in the juices and builds layers of flavor that will enrich the entire dish.
Step 3: Sauté the Vegetables Slowly
Once the lamb is browned, remove it and set aside. In the same pot, toss in the diced onions, carrots, celery, turnip, parsnip, and garlic. Stir occasionally and let them brown gently for about 10 minutes. The vegetables become sweet and fragrant, laying the flavorful foundation for the sauce.
Step 4: Deglaze with Red Wine
Pour in the red wine to deglaze the pot, scraping up all the brown bits stuck to the bottom. These bits are packed with flavor and crucial for a rich sauce. Let the wine simmer until it reduces by half, concentrating the taste and lightly thickening the liquid.
Step 5: Add Tomato Paste and Stock
Stir in the tomato paste and let it cook for 1 to 2 minutes to mellow its acidity. Then add the beef stock along with fresh herbs—parsley, thyme, and rosemary—and season with salt and pepper. These ingredients not only infuse aromatic freshness but also create a complex, savory bath for the lamb.
Step 6: Braise the Lamb
Return the lamb shanks to the pot, nestling them into the braising liquid. Cover the pot with a lid and transfer to your preheated oven. Let everything cook undisturbed for 2 to 2 and a half hours until the lamb is incredibly tender and the flavors have fully developed.
Step 7: Finish the Sauce and Serve
Remove lamb shanks and strain out the vegetables. Simmer the cooking liquid on high heat for 4 to 5 minutes until slightly thickened, creating a luscious sauce. Serve the lamb shanks drizzled generously with this sauce, ideally alongside creamy risotto or your favorite side to soak up every bit.
How to Serve Braised Lamb Shanks in Red Wine with Root Vegetables Recipe
Garnishes
Fresh parsley sprigs or a light sprinkle of chopped herbs brighten the deeply rich dish, adding a pop of color and a fresh note that complements the hearty lamb perfectly.
Side Dishes
This recipe pairs wonderfully with creamy risotto, buttery mashed potatoes, or even a rustic loaf of crusty bread that’s perfect for mopping up that irresistible sauce.
Creative Ways to Present
For a restaurant-worthy presentation at home, plate one shank on a smooth bed of polenta or whole-grain mustard mashed potatoes. Surround it with a few of the braised root vegetables and drizzle the sauce artistically. Adding a small bundle of roasted greens or sautéed mushrooms balances out the plate visually and nutritionally.
Make Ahead and Storage
Storing Leftovers
Once the lamb shanks have cooled, store them in an airtight container in the refrigerator. The flavors often deepen overnight, making your leftovers taste even better the next day. They’ll keep well for up to 3 days.
Freezing
If you want to store this dish for longer, freeze the lamb shanks and cooking liquid in a freezer-safe container. Be sure to leave some room for expansion and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently over low heat on the stovetop, covered, adding a splash of water or stock if the sauce has thickened too much. This slow reheating keeps the lamb tender and prevents the meat from drying out.
FAQs
Can I use a different cut of lamb for this recipe?
While lamb shanks are ideal for braising due to their connective tissue and flavor, you can substitute with lamb shoulder for a quicker cooking time and similar tenderness.
What type of red wine should I use?
A dry, full-bodied red like Cabernet Sauvignon or Merlot works beautifully, lending richness and depth without overpowering the lamb.
Can I make this recipe in a slow cooker?
Absolutely! After searing the lamb and sautéing the vegetables, transfer everything to your slow cooker and cook on low for 6 to 8 hours for tender results.
Is it necessary to strain the vegetables before serving?
Straining creates a smooth sauce that’s perfect for drizzling. However, you can serve the vegetables alongside the lamb if you prefer a heartier, rustic feel.
How can I make this dish more festive?
Add dried fruits like prunes or apricots during braising for a sweet contrast, or sprinkle toasted nuts such as pine nuts over the plated dish for texture and visual appeal.
Final Thoughts
This Braised Lamb Shanks in Red Wine with Root Vegetables Recipe is so much more than just a meal—it’s a celebration of slow-cooked love and comfort on a plate. I encourage you to embrace the process and treat yourself and your loved ones to a feast that fills not only the stomach but also the heart. Trust me, once you try this recipe, it will quickly become a treasured favorite in your kitchen.
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Braised Lamb Shanks in Red Wine with Root Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This Braised Lamb Shanks recipe offers tender, slow-cooked lamb infused with aromatic herbs, vegetables, and red wine, making it a perfect hearty and comforting meal for any special occasion or cozy dinner.
Ingredients
Lamb and Seasoning
- 4 lamb shanks
- Sea salt and fresh cracked pepper, to taste
- 2 tablespoons olive oil
Vegetables
- 1 peeled and medium diced yellow onion
- 2 peeled and medium diced carrots
- 2 medium diced ribs of celery
- 1 peeled and medium diced turnip
- 1 peeled and medium diced parsnip
- 4–5 garlic cloves, peeled
Herbs and Flavorings
- 12–15 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 small bunch of parsley
Liquids
- 2 cups red wine
- 3 tablespoons tomato paste
- 48 ounces beef stock
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
- Season the lamb: Generously season the lamb shanks on all sides with sea salt and fresh cracked pepper to enhance flavor.
- Sear the lamb: Heat olive oil in a large pot, rondeau, or Dutch oven over medium-high heat. Sear the lamb shanks for about 3-4 minutes per side until they are golden brown on all five sides. Remove lamb and set aside.
- Sauté vegetables: In the same pot, add the diced onions, carrots, celery, turnip, parsnip, and garlic. Cook for about 10 minutes, stirring occasionally, until the vegetables are well browned.
- Deglaze with wine: Pour in the red wine to deglaze the pot, scraping any browned bits off the bottom. Continue cooking until the wine is reduced by half.
- Add tomato paste: Stir in the tomato paste until fully combined and cook for an additional 1 to 2 minutes to develop flavor.
- Add stock and herbs: Pour in the beef stock, then add fresh parsley, thyme, rosemary, and season with salt and pepper. Stir to combine all ingredients well.
- Braise lamb: Return the seared lamb shanks to the pot, cover with a lid, and place in the preheated oven. Cook for 2 to 2 1/2 hours until the lamb is tender and falling off the bone.
- Finish the sauce: Remove the lamb shanks and strain out the vegetables. Place the cooking liquid back on the stove over high heat and reduce for 4 to 5 minutes until slightly thickened.
- Serve: Serve the lamb shanks hot, optionally alongside risotto, and drizzle with the rich braising sauce for a flavorful finish.
Notes
- For enhanced flavor, marinate the lamb shanks with herbs and garlic overnight before cooking.
- If you prefer a thicker sauce, continue to reduce the liquid until it reaches your desired consistency.
- This dish pairs beautifully with creamy mashed potatoes, polenta, or risotto.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
