Best 6 Braised Lamb Shank With Vegetables Recipes

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Indulge in the delectable flavors of braised lamb shank, a classic dish that embodies culinary elegance and comfort. This slow-cooked masterpiece features succulent lamb shanks braised in a rich and flavorful broth, resulting in fall-off-the-bone tenderness. Accompanied by a symphony of tender vegetables, including carrots, celery, and onions, this dish promises a harmonious blend of textures and flavors. As the lamb shanks simmer in the savory broth, they release their natural juices, infusing the vegetables with an irresistible depth of flavor. Prepare to embark on a culinary journey that showcases the essence of comfort food at its finest.

Dive into a collection of carefully curated recipes that cater to various dietary preferences and culinary skills. From the classic braised lamb shank recipe that embodies traditional cooking techniques to a modern twist featuring a tangy pomegranate molasses glaze, each recipe offers a unique take on this beloved dish. For those seeking a lighter option, discover a recipe that utilizes leaner lamb cuts and incorporates fresh herbs for a vibrant flavor profile. Additionally, explore a gluten-free variation that caters to individuals with dietary restrictions, ensuring that everyone can savor the delights of braised lamb shank.

Here are our top 6 tried and tested recipes!

EASY BRAISED LAMB SHANKS RECIPE



Easy Braised Lamb Shanks Recipe image

Super tender, perfectly spiced braised lamb shanks and vegetables in a rich red wine sauce. Cooking lamb shanks is easier than you might think. Simply season, sear, and braise! It's the perfect lamb shank recipe for a small gathering! A dry red wine is your best bet for the red wine sauce. (Merlot is my favorite here, but a Cabernet Sauvignon would work well, too.) Serve rosemary lamb shanks with couscous, Lebanese rice, or pita to soak up all the delicious sauce. Start this rich, meaty dinner with a big bright salad like arugula salad or white bean salad.

Provided by Suzy Karadsheh

Categories     Entree

Time 3h

Number Of Ingredients 17

2 1/4 teaspoon garlic powder
1 teaspoon sweet Spanish paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 teaspoon ground nutmeg
6 American lamb shanks
2 tablespoon extra virgin olive oil
1 medium yellow onion, (roughly chopped)
2 celery ribs, (chopped)
3 large carrots, (peeled and cut into large pieces)
1 pound baby potatoes, (scrubbed)
2 cups red wine like Merlot
3 cups low-sodium beef broth
28- ounce can peeled tomatoes
2 cinnamon sticks
4 sprigs fresh thyme
2 sprigs fresh rosemary

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, add all the spice mix ingredients and mix to combine.
  • Pat the lamb shanks dry and season with the spice mix on all sides.
  • In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
  • Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
  • Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
  • Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
  • While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
  • Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

Nutrition Facts : Calories 447.5 kcal, Sugar 6.6 g, Sodium 974.4 mg, Fat 11.3 g, SaturatedFat 3 g, Carbohydrate 27.8 g, Fiber 5.3 g, Protein 44.4 g, Cholesterol 127.3 mg, UnsaturatedFat 7.1 g, ServingSize 1 serving

BRAISED LAMB SHANKS WITH ROASTED VEGETABLES AND BUCKWHEAT (KASHA) BREAD



Braised Lamb Shanks with Roasted Vegetables and Buckwheat (Kasha) Bread image

Provided by Food Network

Categories     main-dish

Time 2h10m

Number Of Ingredients 20

2 tablespoons vegetable oil
6 lamb shanks
1 large Spanish onion
6 cloves garlic, minced
2 quarts chicken stock
6 small red-skin potatoes in 1-inch chunks
4 large carrots, in 2-inch chunks
2 parsnips in 1 1/2-inch chunks
2 large zucchini in 1 1/2-inch chunks
3 to 4 tablespoons balsamic vinegar
Salt and pepper
1/4 pound (1 stick) unsalted butter, melted
1 tablespoon coarse cornmeal
1 cup fine kasha
1 cup all-purpose flour
1 tablespoon baking powder
1 egg
3/4 teaspoon salt
1/4 cup minced onions
1 1/4 cups buttermilk

Steps:

  • For the lamb: In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. Brown the lamb shanks 2 at a time. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the lamb shanks to the pan and cover 2/3 up with chicken stock. On low flame, cook for 1 hour, repositioning the shanks for even cooking until very tender. Remove the shanks and strain the stock. Preheat oven to 400 degrees. Skim off most of the fat and bring stock to slow boil in the pan. Blanch the potatoes in the stock for 2 minutes. Transfer to roasting pan and set in oven. Blanch and transfer carrots, then parsnips and then zucchini in same manner. Roast vegetables for 10 minutes. Add lamb shanks to roasting pan with vegetables after 5 minutes and roast them for the final 5 minutes. Add balsamic vinegar to stock and reduce over high heat until thickened. Adjust vinegar to taste. Serve shanks with vegetables and sauce.
  • For the bread: Preheat oven to 375 degrees Lightly coat a 9 by 9-inch baking pan with 2 teaspoons of the butter. Put the cornmeal in the pan and shake to coat. In a bowl, stir together the kasha, flour, baking powder and salt. Mix in eggs, onion and buttermilk, then the remaining butter. Transfer to prepared pan and bake for 18 minutes or set and crusty. When cool enough, cut into squares.

BRAISED LAMB SHANKS WITH CARAMELIZED VEGETABLES



Braised Lamb Shanks With Caramelized Vegetables image

Here is another lamb shank recipe, I absolutely love lamb shanks, I just don't seem to be able to buy them often here in Switzerland. This one tastes wonderful and just falls off the bone, it does not have too many ingredients but they all come together so well. I served it over mash and with roasted honeyed vegetables. I will list the recipe for the vegetables below I usually make this with parsnips, turnips and carrots but I could not get a hold of any, so I just made it with carrots and sweet potatoes instead, so use whatever vegetables you like.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 17

4 lamb shanks
olive oil
2 red onions, sliced thinly
1 stalk celery, chopped finely
500 ml red wine
375 ml hearty beef stock
1 bulb of garlic
3 rosemary sprigs
6 fresh thyme sprigs
1 bay leaf
100 ml balsamic vinegar
2 tablespoons cornflour
2 carrots (about200g)
500 g sweet potatoes
2 tablespoons olive oil
3 tablespoons honey
4 fresh thyme sprigs

Steps:

  • Brown lamb shanks all over in a fry pan, remove and set to one side.
  • In a large saucepan, heat some oil, add onion and celery, cook until onion softens.
  • Add wine, stock, garlic bulb, rosemary, thyme, bay leaf and vinegar. Return lamb and bring to the boil, reduce heat to a simmer and cook covered over a very low heat, for 2-21/2 hours or until lamb is falling off the bone.
  • Remove lamb and keep warm, remove garlic bulb, strain the liquid through a sieve, return liquid to pan.
  • Squeeze garlic from bulb (either use a few sheets of kitchen roll to hold the back and squeeze or place in the fridge to cool quicker.) Either blend or process sauce until smooth.
  • Mix a little water with the cornflour and add to sauce, bring to the boil and stir until mixture thickens.
  • Caramelized Vegetables.
  • You will notice if you read the intro above I usually make this with parsnips, turnips and carrots but I could get a hold of these so I made it with carrot and sweet poatoes instead.
  • Combine all the ingredients, except thyme, in a roasting pan, coat vegetables well, place thyme sprigs on top, and roast 30-40 Min's, covered, in a pre-heated oven 180 degrees celcius or until vegetables are cooked through.
  • Serve over mash with caramelized vegetables.

Nutrition Facts : Calories 1015.3, Fat 40.8, SaturatedFat 14.8, Cholesterol 242.1, Sodium 642, Carbohydrate 59.6, Fiber 6.2, Sugar 27, Protein 76

BRAISED LAMB SHANKS



Braised Lamb Shanks image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
4 small meaty lamb shanks (about 4 1/2 pounds), trimmed of fat
1 large onion, peeled and chopped
4 carrots, peeled and finely diced
3 small sprigs fresh rosemary
2 imported bay leaves
4 garlic cloves, minced
3 cups big-bodied young red wine
2 medium turnips (about 1 pound), peeled and cut into 1/2 inch dice
2 teaspoons minced fresh rosemary
2 teaspoons finely grated fresh orange zest
1 small garlic clove, minced

Steps:

  • Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
  • Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
  • Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
  • While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

BRAISED LAMB SHANKS



Braised Lamb Shanks image

From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, "The meat becomes so tender and savory after simmering with the vegetables and herbs."

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 12

2 lamb shanks (about 2 pounds)
2 tablespoons canola oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon all-purpose flour
2 beef bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 teaspoon dried marjoram
1/4 teaspoon salt

Steps:

  • In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve. , Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Nutrition Facts : Calories 599 calories, Fat 34g fat (10g saturated fat), Cholesterol 159mg cholesterol, Sodium 1568mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 47g protein.

BRAISED LAMB SHANKS WITH SPRING VEGETABLES AND SPRING GREMOLATA



Braised Lamb Shanks with Spring Vegetables and Spring Gremolata image

Provided by Joanne Weir

Categories     Potato     Braise     High Fiber     Father's Day     Dinner     Mint     Carrot     Spring     Parsley     Sugar Snap Pea     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 24

Lamb:
6 1-to 1 1/4-pound lamb shanks
All purpose flour
2 tablespoons extra-virgin olive oil
3 cups finely chopped onions (about 2 medium)
2 cups finely chopped peeled carrots
1 1/4 cups finely chopped celery
3 garlic cloves, minced
1 tablespoon (generous) tomato paste
3 cups low-salt chicken broth
1 1/2 cups Sauvignon Blanc or other dry white wine
6 fresh Italian parsley sprigs
2 tablespoons chopped fresh thyme
2 bay leaves
Gremolata:
2 tablespoons chopped fresh mint
1 tablespoon (packed) finely grated lemon peel
1 tablespoon minced fresh green garlic or 1 garlic clove, minced
Vegetables:
1 1/2 pounds unpeeled 1 1/2-to 1 3/4-inch baby red potatoes or baby Yukon Gold potatoes
8 ounces slender baby carrots, trimmed, peeled
8 ounces sugar snap peas, strings removed
2 tablespoons (1/4 stick) butter
3 ounces fresh pea tendrils

Steps:

  • For lamb:
  • Sprinkle lamb shanks generously with salt and pepper; dust with flour. Heat oil in heavy large deep pot over medium-high heat. Working in 2 batches, if necessary, add lamb to pot and cook until browned on all sides, turning often, about 10 minutes per batch. Transfer lamb to large bowl. Add onions, carrots, and celery to same pot; sauté until vegetables begin to soften, about 10 minutes. Add garlic and tomato paste; stir 1 minute. Stir in broth, wine, parsley, thyme, and bay leaves. Return lamb to pot; bring to boil (liquid may not cover lamb completely). Reduce heat to medium-low; cover and simmer until lamb is very tender and begins to fall off bones, turning occasionally, about 3 hours.
  • Using tongs, transfer lamb to platter. Discard bay leaves and parsley sprigs. Spoon off fat from surface of pan juices; discard. Using immersion blender, puree pan juices until almost smooth. Season with salt and pepper. Return lamb shanks to pan juices. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
  • For gremolata:
  • Mix all ingredients in small bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
  • For vegetables:
  • Bring large pot of salted water to boil. Add potatoes; cook until tender, about 18 minutes. Using slotted spoon, transfer potatoes to medium bowl. Add carrots to same pot; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with potatoes and carrots. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Bring lamb and pan juices to simmer over medium heat until heated through.
  • Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add all vegetables; sauté about 5 minutes. Season with salt and pepper.
  • Transfer lamb and pan juices to large platter or bowl. Surround with vegetables; scatter pea tendrils over vegetables. Sprinkle lamb with gremolata and serve.
  • Ingredient tip:
  • Green garlic has a more delicate flavor than mature garlic. The tops of green garlic look like green onions; the root ends are white and light purple. Look for green garlic at farmers' markets during the spring months.

Tips:

  • Sear the lamb shanks: Searing the lamb shanks before braising adds a layer of flavor and helps to develop a rich, brown sauce.
  • Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables such as potatoes, parsnips, or turnips.
  • Add some herbs and spices: Fresh herbs such as thyme, rosemary, and parsley add a lot of flavor to the braising liquid. You can also add spices such as garlic powder, onion powder, or paprika.
  • Use a good quality red wine: The red wine in this recipe helps to tenderize the lamb shanks and adds a rich, complex flavor to the sauce.
  • Braise the lamb shanks low and slow: Braising is a slow-cooking method that allows the lamb shanks to become very tender. Cook the lamb shanks on low heat for at least 2 hours, or until the meat falls off the bone.

Conclusion:

Braised lamb shanks with vegetables is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. The lamb shanks are fall-apart tender and the vegetables are perfectly cooked. Serve this dish with mashed potatoes, rice, or your favorite pasta.

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