Tender Braised Lamb Shanks with Vegetables is a hearty, comforting dish perfect for cozy dinners or special occasions. This slow-cooked recipe allows the lamb to absorb the rich flavors of beef broth, tomatoes, and a fragrant blend of herbs like rosemary and thyme. The result is melt-in-your-mouth lamb shanks paired with savory vegetables, creating a perfect balance of flavors. Whether served with mashed potatoes or crusty bread, this dish is sure to impress.
Ingredients
- 4 lamb shanks
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Preparation
Step 1:
Begin by preparing the lamb shanks. Season each shank generously with salt and pepper on all sides. This helps to develop a flavorful crust when browning the meat.
Step 2:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the seasoned lamb shanks. Brown the shanks on all sides, which will take about 5-7 minutes. Ensure they develop a nice, golden crust for extra flavor. Once browned, remove the lamb shanks from the pot and set them aside.
Step 3:
Using the same pot (do not clean it as you want to keep the flavor from the lamb), reduce the heat to medium and add the chopped onion and minced garlic. Sauté for about 3 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant. This step builds the base flavor of the dish.
Step 4:
Next, add the chopped carrots and celery to the pot. Cook the vegetables for about 5-7 minutes, stirring occasionally until they soften and begin to release their sweetness. This will add depth to the sauce and ensure the vegetables are cooked through by the end.
Step 5:
Pour in the 1 cup of beef broth, 14.5 oz can of diced tomatoes, and 1 cup of tomato sauce into the pot. Stir well to combine the liquids with the vegetables. The mixture should begin to simmer, which will allow the flavors to meld.
Step 6:
Add the dried rosemary, dried thyme, and bay leaves to the pot. Stir the herbs into the sauce for that aromatic punch, making sure the bay leaves are submerged.
Step 7:
Return the browned lamb shanks to the pot. Ensure they are fully submerged in the liquid, as this will help them braise evenly. If the liquid doesn’t cover the lamb, you can add a little more broth or water.
Step 8:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the lamb shanks simmer for 2-3 hours. The long, slow cooking process allows the meat to become incredibly tender, practically falling off the bone.
Step 9:
Check the lamb shanks occasionally to ensure they are still submerged in the liquid, and stir gently to prevent sticking. After 2-3 hours, the lamb should be very tender.
Step 10:
Once the lamb shanks are done, remove the bay leaves from the pot and discard them. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Cooking Notes
- The lamb shanks can be cooked longer for even more tender meat. If you have time, simmer them for up to 4 hours.
- For a thicker sauce, uncover the pot during the last 30 minutes of cooking, allowing some of the liquid to evaporate and reduce.
- You can also braise the lamb in a slow cooker on low for 6-8 hours for a set-it-and-forget-it meal.
Serving Suggestions
- Serve the braised lamb shanks over a bed of creamy mashed potatoes for the ultimate comfort food pairing.
- Alternatively, you can serve the dish with crusty bread, which is perfect for soaking up the rich, flavorful sauce.
- This dish pairs wonderfully with a side of roasted root vegetables, such as parsnips or turnips, to add more depth and earthiness to the meal.
Tips
- To enhance the flavor even more, marinate the lamb shanks in olive oil, garlic, and herbs for a few hours before cooking.
- If you prefer a thicker sauce, mash some of the vegetables into the sauce after cooking, or whisk in a slurry of cornstarch and water.
- Fresh herbs such as thyme or rosemary can be used instead of dried for a fresher, brighter taste.
- For added richness, stir in a tablespoon of butter or cream into the sauce at the end of cooking.
- If you’d like to reduce the fat content, skim off some of the fat from the top of the sauce before serving.
Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Nutritional Information (per serving):
- Calories: 500 kcal
- Protein: 45g
- Sodium: 800mg
FAQs
1. Can I substitute lamb shanks with another cut of meat?
Yes, you can use beef short ribs as a substitute. However, cooking times may vary depending on the cut of meat you choose.
2. Can I make this dish in advance?
Absolutely! Braised dishes like this often taste better the next day as the flavors have more time to develop. Simply reheat over low heat or in the oven before serving.
3. What if I don’t have beef broth?
If you don’t have beef broth on hand, you can substitute it with chicken broth or vegetable broth. Just be aware that the flavor profile might change slightly.
4. Can I freeze the leftovers?
Yes, this dish freezes well. Allow it to cool completely, then store in an airtight container in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm up in a pot over medium heat.
5. What are the best side dishes for this recipe?
Mashed potatoes are a classic pairing, but you could also serve it with rice, polenta, or even couscous for a different twist.
Conclusion
Braised Lamb Shanks with Vegetables is the epitome of comfort food. The slow-cooked lamb becomes tender and succulent, while the vegetables and rich sauce create a flavorful, satisfying meal. Perfect for special occasions or whenever you’re in the mood for something hearty, this dish is sure to be a family favorite. Whether served with mashed potatoes, crusty bread, or your favorite side, this recipe is sure to impress at any table.
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Tender Braised Lamb Shanks with Vegetables
- Total Time: 3 hours 20 minutes
Ingredients
Ingredients
- 4 lamb shanks
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
Step 1:
Begin by preparing the lamb shanks. Season each shank generously with salt and pepper on all sides. This helps to develop a flavorful crust when browning the meat.
Step 2:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the seasoned lamb shanks. Brown the shanks on all sides, which will take about 5-7 minutes. Ensure they develop a nice, golden crust for extra flavor. Once browned, remove the lamb shanks from the pot and set them aside.
Step 3:
Using the same pot (do not clean it as you want to keep the flavor from the lamb), reduce the heat to medium and add the chopped onion and minced garlic. Sauté for about 3 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant. This step builds the base flavor of the dish.
Step 4:
Next, add the chopped carrots and celery to the pot. Cook the vegetables for about 5-7 minutes, stirring occasionally until they soften and begin to release their sweetness. This will add depth to the sauce and ensure the vegetables are cooked through by the end.
Step 5:
Pour in the 1 cup of beef broth, 14.5 oz can of diced tomatoes, and 1 cup of tomato sauce into the pot. Stir well to combine the liquids with the vegetables. The mixture should begin to simmer, which will allow the flavors to meld.
Step 6:
Add the dried rosemary, dried thyme, and bay leaves to the pot. Stir the herbs into the sauce for that aromatic punch, making sure the bay leaves are submerged.
Step 7:
Return the browned lamb shanks to the pot. Ensure they are fully submerged in the liquid, as this will help them braise evenly. If the liquid doesn’t cover the lamb, you can add a little more broth or water.
Step 8:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the lamb shanks simmer for 2-3 hours. The long, slow cooking process allows the meat to become incredibly tender, practically falling off the bone.
Step 9:
Check the lamb shanks occasionally to ensure they are still submerged in the liquid, and stir gently to prevent sticking. After 2-3 hours, the lamb should be very tender.
Step 10:
Once the lamb shanks are done, remove the bay leaves from the pot and discard them. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
Notes
Cooking Notes
- The lamb shanks can be cooked longer for even more tender meat. If you have time, simmer them for up to 4 hours.
- For a thicker sauce, uncover the pot during the last 30 minutes of cooking, allowing some of the liquid to evaporate and reduce.
- You can also braise the lamb in a slow cooker on low for 6-8 hours for a set-it-and-forget-it meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
Nutrition
- Calories: 500 kcal
- Sodium: 800mg
- Protein: 45g