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Braised Lamb Shanks with Root Vegetables
Braised Lamb Shanks with Root Vegetables

Braised Lamb Shanks with Root Vegetables
Tender lamb shanks slow-cooked with seasonal root vegetables for a hearty and nutritious dinner.
Braised Lamb Shanks with Root Vegetables
Ingredients:
1
Servings
  • 2
    item
     lamb shank
  • 200
    g
     carrot
  • 150
    g
     parsnip
  • 100
    g
     celery
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 250
    ml
     red wine
  • 500
    ml
     beef stock
  • 30
    g
     tomato paste
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 180 minutes
Braised Lamb Shanks with Root Vegetables
Instructions:
  1. Preheat the oven to 160°C.
  2. Season the lamb shanks with salt and pepper.
  3. Heat olive oil in a large ovenproof pot over medium-high heat.
  4. Brown the lamb shanks on all sides, then remove and set aside.
  5. In the same pot, add chopped onion, garlic, carrot, parsnip, and celery. Sauté until softened.
  6. Stir in tomato paste and cook for another minute.
  7. Pour in red wine and beef stock, scraping up any browned bits from the bottom of the pot.
  8. Add thyme and rosemary. Return the lamb shanks to the pot.
  9. Cover and transfer to the oven. Braise for about 2.5 to 3 hours until the meat is tender.
  10. Serve hot with the braised vegetables.
Nutrition Per Serving 1300 g Per 100g
Energy 658 kcal 51 kcal
Protein 50 g 3.8 g
Fibre 8 g 0.6 g
Salt 2 g 0.2 g
Sugar 8 g 0.6 g
Carbohydrates 45 g 3.5 g
Fat 35 g 2.7 g
  • 2
    item
     lamb shank
  • 200
    g
     carrot
  • 150
    g
     parsnip
  • 100
    g
     celery
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 250
    ml
     red wine
  • 500
    ml
     beef stock
  • 30
    g
     tomato paste
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 160°C.

Season the lamb shanks with salt and pepper.

Heat olive oil in a large ovenproof pot over medium-high heat.

Brown the lamb shanks on all sides, then remove and set aside.

In the same pot, add chopped onion, garlic, carrot, parsnip, and celery. Sauté until softened.

Stir in tomato paste and cook for another minute.

Pour in red wine and beef stock, scraping up any browned bits from the bottom of the pot.

Add thyme and rosemary. Return the lamb shanks to the pot.

Cover and transfer to the oven. Braise for about 2.5 to 3 hours until the meat is tender.

Serve hot with the braised vegetables.

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