Slow-Cooked Lamb Shanks with Root Vegetables
Tender lamb shanks slow-braised with sweet root vegetables in a rich red wine sauce, perfect for chilly Canberra winter evenings.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 680 kcal
Equipment
- •Dutch oven with lid
- •tongs
- •wooden spoon
- •chef's knife
- •chopping board
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 38 g
- carbs
- 22 g
- fibre
- 6 g
- protein
- 52 g
- calories
- 680 kcal
Instructions
- 1
Preheat your oven to 160C or 140C fan-forced.
- 2
Season the lamb shanks generously on all sides with salt and cracked black pepper.
- 3
Heat one tablespoon of olive oil in a large Dutch oven over medium-high heat.
- 4
Brown the lamb shanks in batches until deeply golden on all sides, then remove to a plate.
- 5
Add the remaining oil, chopped onion, carrots, parsnips, and celery to the pot.
- 6
Cook the vegetables for five minutes until they begin to soften and lightly brown.
- 7
Stir in the crushed garlic and tomato paste, cooking for one minute until fragrant.
- 8
Pour in the red wine, stirring to scrape up any caramelised brown bits from the base.
- 9
Return the lamb shanks to the pot alongside the beef stock, rosemary, and bay leaves.
- 10
Cover tightly with the lid and bake in the oven for two and a half hours until fork-tender.
Chef's tips
Check the braise halfway through to ensure the liquid level remains halfway up the shanks. For a thicker sauce, remove the lid for the final fifteen minutes of baking.
Ingredient substitutions
- dry red wine → additional beef stock with 1 tbsp Worcestershire sauce
- parsnips → swede or turnip cut into chunks
Storage
Store cooled shanks and sauce in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a covered Dutch oven over low heat on the stovetop until heated through.
Common mistakes to avoid
- •Rushing the browning step, which is vital for developing a deep pan flavour.
- •Baking at too high a temperature, which tightens the meat instead of softening the collagen.
- •Leaving the lid loose, allowing the braising liquid to evaporate prematurely.
Serving suggestions
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