If you’re craving a dish that feels like a warm hug and a celebration all at once, the Braised Lamb Shanks in Red Wine with Root Vegetables Recipe is your new go-to. Tender lamb shanks slowly cooked to fall-off-the-bone perfection mingle with a rich, deeply flavored red wine sauce, enhanced by the earthy sweetness of root vegetables. This recipe is the kind of comforting meal that makes an ordinary day feel extraordinary, perfect for gathering friends or savoring a quiet, indulgent dinner.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but pack a serious punch in flavor and texture. Each one plays a vital role, from the aromatic herbs to the root vegetables that add depth and warmth to the dish.
- Lamb shanks: Look for nice, meaty shanks for the best melt-in-your-mouth results.
- Olive oil: A good quality olive oil helps sear the lamb and build a rich base of flavor.
- Yellow onion: Adds sweetness and soft texture to the braising liquid.
- Carrots: Offer a gentle, natural sweetness and vibrant color.
- Celery: Brings a subtle aromatic crunch that complements the other vegetables.
- Turnip: Adds an earthy bite that balances the richness of the lamb.
- Parsnip: Sweet and nutty, it deepens the vegetable medley beautifully.
- Garlic cloves: Infuses the dish with a warm, savory punch that’s unmistakable.
- Fresh thyme sprigs: Earthy and floral, thyme enhances the lamb’s natural flavors.
- Fresh rosemary sprigs: A robust herb that adds piney notes perfect for braises.
- Parsley: Used to freshen the sauce and balance its intensity.
- Red wine: The star liquid that tenderizes and enriches the meat and vegetables.
- Tomato paste: Adds umami and thickens the sauce subtly.
- Beef stock: Deepens the savory character and adds a luscious body to the braising liquid.
- Sea salt and fresh cracked pepper: Essential seasoning that brings all the flavors together.
How to Make Braised Lamb Shanks in Red Wine with Root Vegetables Recipe
Step 1: Prepare and Season the Lamb
Begin by preheating your oven to 350°F. Give the lamb shanks a generous seasoning of sea salt and freshly cracked pepper on every side. This simple step lays the foundation for the rich, savory flavor that will develop during braising.
Step 2: Brown the Lamb
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear each lamb shank for about 3 to 4 minutes per side until richly golden brown. This caramelization brings out deep, meaty flavors that will infuse the entire dish. Remove the lamb and set it aside.
Step 3: Sauté the Root Vegetables and Aromatics
Into the same pot, toss in the yellow onion, carrots, celery, turnip, parsnip, and garlic. Let them cook over medium heat, stirring occasionally until they become soft and browned, about 10 minutes. This process releases their natural sweetness and builds an aromatic base for the braise.
Step 4: Deglaze and Build the Sauce
Pour in the red wine to deglaze the pot, stirring to lift all those rich browned bits from the bottom. Allow the wine to reduce by half, concentrating its flavor and slightly thickening the mixture.
Step 5: Add Tomato Paste and Stock
Stir in the tomato paste and cook it for another minute or two to deepen its flavor. Then add the beef stock, followed by fresh parsley, thyme, rosemary, salt, and pepper. Mix everything until combined—this mixture will become the luscious braising liquid.
Step 6: Braise the Lamb Shanks
Return the lamb shanks to the pot, nestling them into the vegetables and liquid. Cover with a tight-fitting lid and place the pot in the preheated oven. Let the shanks cook low and slow for 2 to 2 1/2 hours until the meat is incredibly tender and practically falling off the bone.
Step 7: Finish the Sauce
Remove the lamb shanks and strain out the vegetables from the braising liquid. Return the strained liquid to the heat and simmer on high for 4 to 5 minutes to reduce and thicken slightly, concentrating the flavors into a velvety sauce that’s perfect for drizzling.
How to Serve Braised Lamb Shanks in Red Wine with Root Vegetables Recipe
Garnishes
A sprinkle of fresh parsley or a few thyme leaves brightens this hearty dish beautifully. A lemon zest twist can add an unexpected fresh note that contrasts delightfully with the rich sauce.
Side Dishes
This recipe shines when paired with creamy risotto, buttery mashed potatoes, or even a simple herbed polenta. These sides soak up the luscious red wine sauce, turning every forkful into pure comfort food bliss.
Creative Ways to Present
For a rustic feel, serve the lamb shanks whole atop a bed of the sautéed root vegetables, spooning sauce generously over the top. Alternatively, you can shred the meat off the bone and serve it with roasted root vegetable medleys or as a filling for rich, savory pies.
Make Ahead and Storage
Storing Leftovers
Your leftover braised lamb shanks will taste even better the next day, as the flavors continue to mingle. Store them in an airtight container in the refrigerator for up to 3 days.
Freezing
This dish freezes beautifully. Place the lamb shanks and sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat in a covered pot over low heat or in the oven at 300°F until warmed through. Add a splash of stock or water if the sauce has thickened too much during storage.
FAQs
Can I use a different cut of lamb instead of shanks?
While other cuts like shoulder can work, shanks have the perfect amount of connective tissue that breaks down beautifully during braising, giving you that tender, succulent texture this recipe is known for.
What type of red wine is best to use?
Choose a dry red wine with good body like Cabernet Sauvignon or Merlot. Avoid very sweet wines, as they can alter the balance of flavors in the dish.
Can I make this recipe on the stovetop instead of the oven?
Yes, you can simmer the lamb on low heat on your stovetop for about 2 1/2 to 3 hours. Just be sure to keep the pot covered and check occasionally to maintain liquid levels.
Are there vegetarian alternatives to this dish?
While this recipe centers on lamb, you could try braising hearty vegetables like large portobello mushrooms or eggplant in a similar red wine and root vegetable sauce for a vegetarian rendition.
Do I need to strain the sauce at the end?
Straining is optional but recommended if you prefer a smoother sauce. Leaving the vegetables in can add rustic texture and extra flavor, so it depends on your preference.
Final Thoughts
Nothing quite matches the cozy elegance of the Braised Lamb Shanks in Red Wine with Root Vegetables Recipe. It’s a dish that takes a little time but rewards you with deep flavors that sing comfort and celebration in every bite. I can’t wait for you to try it and experience the magic for yourself—then maybe share it with those you love most.
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Braised Lamb Shanks in Red Wine with Root Vegetables Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: European
Description
This Braised Lamb Shanks recipe features tender, slow-cooked lamb shanks braised in a rich red wine and beef stock sauce with aromatic vegetables and fresh herbs. The lamb is seared to develop a golden crust, then slowly cooked in the oven until falling-off-the-bone tender, resulting in a deeply flavorful and comforting dish perfect for special dinners or cozy evenings.
Ingredients
Meat
- 4 lamb shanks
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
Herbs
- 12–15 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 small bunch of parsley
Liquids & Others
- 2 tablespoons olive oil
- 2 cups red wine
- 3 tablespoons tomato paste
- 48 ounces beef stock
- Sea salt and fresh cracked pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
- Season Lamb: Season the lamb shanks on all sides generously with sea salt and fresh cracked pepper for balanced flavor.
- Sear Lamb Shanks: Heat olive oil in a large pot, rondeau, or Dutch oven over medium-high heat. Sear the lamb shanks until golden brown on all five sides, about 3-4 minutes per side. Remove and set aside once browned.
- Sauté Vegetables: In the same pot, add diced onion, carrots, celery, turnip, parsnip, and garlic. Cook and brown the vegetables well for about 10 minutes, stirring occasionally to prevent sticking and ensure even caramelization.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the liquid reduces by half to concentrate the flavor.
- Add Tomato Paste: Stir in the tomato paste and cook for an additional 1-2 minutes to develop richness and blend flavors.
- Add Stock and Herbs: Pour in the beef stock, then add parsley, thyme, rosemary, salt, and pepper. Stir to combine all ingredients thoroughly.
- Braise Lamb: Return the lamb shanks back to the pot, cover with a lid, and place the pot in the preheated oven. Cook for 2 to 2½ hours until the meat is tender and falling off the bone.
- Finish Sauce: Remove the lamb shanks from the pot and strain out the vegetables. Place the remaining liquid back on the stove over high heat and reduce for 4-5 minutes until the sauce thickens slightly.
- Serve: Plate the lamb shanks with optional risotto or side dish of choice, and spoon the luscious sauce over the top for a satisfying presentation.
Notes
- For extra tenderness, consider braising the lamb shanks slightly longer if needed.
- Red wine can be substituted with grape juice and a splash of vinegar for a non-alcoholic version.
- Optional sides include creamy risotto, mashed potatoes, or polenta to complement the rich sauce.
- Make sure to use fresh herbs for the most aromatic results.
- Leftover sauce can be refrigerated and used as a flavorful gravy for other dishes.
