Braised Lamb Shanks Stew with Root Vegetables
Slow-cooked lamb shanks braised low and slow with caramelized onions, leeks, and aromatic beef stock thickened with a roux. Root vegetables—potatoes, carrots, celeriac—are added near the end so they remain tender. Lamb meat is shredded from the bones and stirred back in with fresh parsley. Rich, savory comfort food.
Ingredients
- 4 pound lamb shanks
- 3 tablespoon olive oil
- 1 yellow onion, peeled and diced, large
- 1 leek, large, or 2 medium, quartered, sliced, and rinsed
- 1 cup dry red wine
- ¼ cup all-purpose flourcornstarch0.75:1thickenergluten-free
faster thickening, gluten-free
- 8 cup beef stock
- 6 garlic clove
- 1 sprig fresh rosemary
- 5 Yukon potato, quarteredrusset potato1:1starch
more absorption of liquid
- 6 carrot, peeled, extra-large, cut
- 1 celeriac root, peeled, extra-large, dicedcelery stalks0.75:1aromatic_veg
milder flavor
- ¼ cup fresh parsley, finely minced
- coarse salt, to taste(optional)
- fresh cracked pepper, to taste(optional)
Instructions
- 1
Season lamb shanks on all sides with salt and pepper.
- 2
Heat oil in a large Dutch oven or rondeau over high heat until it smokes lightly.
- 3
Sear lamb shanks on all sides until well browned, turning heat down to medium-high. Remove and set aside.
- 4
Add onions and leeks to the same pot, reduce heat to low-medium, stir frequently until well browned.
- 5
Deglaze with red wine over high heat until mostly absorbed.
- 6
Reduce heat to low-medium, mix in flour until combined to form a roux.
- 7
Pour in beef stock with garlic cloves, rosemary sprig, salt, and pepper. Mix to combine.
- 8
Return lamb shanks to pot, cover, and braise over low heat until meat easily falls from the bone.
- 9
Remove lamb shanks, trim meat away from bones, and cut into 1-inch chunks.
- 10
Return bones to pot with potatoes, carrots, and celeriac root. Cook over medium heat until vegetables are tender.
- 11
Stir in cut lamb meat and parsley. Adjust seasonings with salt and pepper.
- 12
Serve in bowls with optional fresh parsley or rosemary garnish.
Tips
Caramelizing onions and leeks over 25-30 minutes builds deep flavor; don't rush this step.
The roux thickens the braising liquid; stir well to avoid lumps.
Low, slow heat for 2.5-3 hours ensures lamb shanks become tender enough to shred easily.
Adding root vegetables in the second half of cooking prevents them from becoming mushy.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently over low heat with a splash of stock to restore consistency.
Braise lamb shanks fully the day before. Cool, refrigerate overnight. Next day, reheat braising liquid and bones, then add fresh vegetables and cook through.
Ladle into bowls. Garnish with fresh chopped parsley or rosemary. Pair with crusty bread to soak up sauce.
Common Mistakes
Skip searing lamb to avoid pale, bland meat.
Don't rush onion-leek caramelization to avoid thin, weak base.
Avoid high heat during braising to prevent tough, stringy lamb.
Don't add vegetables until lamb is nearly done to avoid mushy texture.
Stir flour well when making roux to prevent lumps in finished stew.
Substitutions
Gluten-Free Swaps
General Alternatives
more absorption of liquid
milder flavor