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Braised Lamb Shanks With Root Vegetables

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

145 minutes


4 - 6 servings


4 to 5  pounds  lamb shanks, cracked

*  salt

*  ground black pepper

1/4  cup  flour

2  tablespoons  olive oil

1  onion, coarsely chopped

3  medium carrots, diced

2  tablespoons  minced fresh rosemary

3  fresh or dried bay leaves

8  cloves  garlic, sliced

1  14 1/2 ounce can  beef broth

1 1/2  cups  dry red wine

1  pound  parsnips, peeled and thinly sliced

8  ounces  sliced baby bella mushrooms

2  cloves  garlic, minced

2  teaspoons  orange zest

2  teaspoons  minced fresh rosemary


Season lamb shanks generously with salt and pepper. Dredge in flour to coat; shake off excess.

Heat oven to 350 degrees.

Heat oil in a 6-quart Dutch oven with a tight-fitting lid over Medium heat. Cook lamb in 2 batches, if necessary, about 10 minutes each or until well-browned on both sides. Remove lamb from pot.

Add onion, carrots, rosemary, bay leaves and garlic to the same cooking pot; cook about 5 minutes or until onions are tender. Add beef broth and 1 cup wine; stir in 1 teaspoon each salt and pepper, then add lamb back to pot. Cover tightly and braise in oven 1 1/2 hours

Remove from oven; turn shanks over in cooking pot. Stir in parsnips and remaining 1/2 cup of wine. Return to oven and braise 30 more minutes.

Combine ingredients for gremolata. Serve lamb shanks, in shallow soup bowls, topped with vegetables and sprinkled with gremolata.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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