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This Lamb Shank Stew with Root Vegetables is a comforting, hearty dish that truly shines thanks to its slow-braised lamb shanks and a rich medley of root vegetables.
What makes it special is the depth of flavor developed through the long, gentle cooking process, which results in tender, fall-off-the-bone meat infused with aromatic herbs, red wine, and orange zest.
Nutritionally, this recipe is a powerhouse—high in protein with 106 grams per serving to support muscle health, while the root vegetables add fiber and essential vitamins.
The use of extra virgin olive oil introduces heart-healthy monounsaturated fats, balancing the richness of the lamb.
This stew is also ideal for meal prep, as it reheats beautifully and the flavors deepen over time, making it perfect for busy weeknights or leisurely weekend dinners.
Although it’s a bit of a slow cooker, the active prep time is minimal, and the satisfying, nutrient-dense meal rewards patience with every comforting spoonful.
Must-Have Tools for Perfect Results
Dutch Oven
Essential for browning the lamb shanks and braising them slowly, this heavy-duty pot ensures even heat distribution and moisture retention. Its versatility makes it a kitchen staple for soups, stews, and roasting.
Large Baking Pan
Perfect for roasting the root vegetables to caramelized perfection, this pan delivers even roasting and crispy edges. It’s a versatile piece for roasting meats, veggies, and baking.
Coarse Strainer
Used to separate the rich sauce from the cooked vegetables, this tool helps achieve a silky stew base. It’s indispensable for sauces, stocks, and purees.
Microplane Zester
Ideal for finely grating lemon zest for the gremolata, adding bright citrus notes without bitterness. This tool is great for zesting, grating spices, and hard cheeses.
Chef’s Knife
A sharp, sturdy knife is crucial for chopping tough root vegetables and trimming lamb. Its precision and comfort improve prep speed and safety.
Braised Lamb Shank Stew
Equipment
- 1 large Dutch oven
- 1 large baking pan
- 1 coarse strainer
- 1 Microplane Zester
- 1 Chef’s knife
Ingredients
For the Lamb Stew:
- 2 tablespoons extra virgin olive oil
- 3 pounds lamb shanks cut into pieces if not pre-cut
- Kosher salt to taste
- Freshly ground black pepper to taste
- 6 cloves garlic left unpeeled
- 2 celery stalks roughly chopped
- 4 carrots 2 chopped roughly; 2 cut into long segments and quartered lengthwise
- 1 large onion chopped coarsely
- ½ cup tomato paste
- 1 cup dry red wine
- 3 cups chicken broth or stock
- 2 strips of orange zest about 3 inches each
- 1 medium rutabaga peeled and cut into large chunks (about 1.5 inches)
- 1 medium turnip peeled and chopped into 1-inch pieces
- 2 parsnips peeled and cut into 1.5-inch pieces
For the Gremolata:
- 2 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
- 2 teaspoons lemon zest finely grated
Instructions
- Sear the Lamb Shanks: Warm the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the lamb shanks generously with salt and pepper. Add them to the pot in batches to avoid overcrowding, searing each piece until it develops a deep, golden-brown crust on all sides. Once browned, transfer the lamb shanks to a plate and set aside.
- Sauté Aromatics and Vegetables: Into the same pot, add the unpeeled garlic cloves, chopped celery, half of the chopped carrots, and the onion. Cook over medium heat, stirring occasionally, until the vegetables become soft and lightly caramelized, about 10 minutes. This step builds the stew’s flavor base.
- Add Tomato Paste and Red Wine: Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly. Pour in the red wine and raise the heat to high, letting the mixture boil until the wine reduces and thickens into a syrupy consistency, roughly 5 minutes. This intensifies the stew’s richness.
- Braise the Lamb: Return the seared lamb shanks to the pot. Add the chicken stock and orange zest strips, then bring everything to a gentle simmer. Cover the pot with a tight-fitting lid, lower the heat, and let the stew cook slowly for about 3 hours, or until the meat is incredibly tender and falling off the bone. Turn the shanks occasionally for even cooking.
- Roast the Root Vegetables: Preheat your oven to 350°F (175°C). Toss the rutabaga, turnip, parsnips, and the remaining quartered carrots in a baking dish with a drizzle of olive oil, salt, and pepper. Roast in the oven for about 60 minutes, stirring every 15–20 minutes, until the vegetables are tender and golden brown around the edges.
- Prepare the Gremolata: In a small bowl, combine the minced garlic, chopped parsley, and grated lemon zest. Set this fresh, zesty garnish aside to brighten the stew just before serving.
- Strain and Finish the Sauce: Carefully remove the lamb shanks from the pot and place on a plate. Pour the stew liquid and vegetables through a coarse sieve or strainer into a bowl, pressing down to extract all the flavorful juices. Discard the vegetable solids and skim any excess fat off the sauce. Return the strained sauce to the pot, season with salt and pepper as needed, and bring to a boil.
- Combine Meat and Vegetables: Pull the tender lamb meat from the bones and add it back to the pot along with the roasted root vegetables. Warm everything through over medium heat, stirring gently so the meat and vegetables are coated in the rich sauce.
- Serve and Garnish: Ladle the stew into bowls and sprinkle each serving with a generous spoonful of gremolata. This fresh herb topping adds a vibrant contrast to the rich, slow-cooked flavors.
Notes
- Meat Tip: For the best texture, ask your butcher to cut the lamb shanks into smaller pieces before cooking, which speeds up braising.
- Wine Substitute: If you prefer to avoid alcohol, substitute the red wine with an equal amount of additional chicken stock and a splash of balsamic vinegar for depth.
- Make-Ahead: This stew tastes even better the next day as flavors meld, so consider preparing it in advance.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days, or freeze portions for up to 3 months. Reheat gently on the stove or in the oven.
- Vegetable Variations: Feel free to add or substitute other root vegetables like sweet potatoes or beets to customize the stew.
Chef’s Secrets for Ultimate Tenderness and Flavor
The key to this lamb shank stew’s deep flavor and melt-in-your-mouth tenderness lies in the slow braising process.
Browning the lamb thoroughly before braising develops rich, caramelized flavors that form the stew’s backbone.
Using unpeeled garlic cloves during the sauté adds a subtle, mellow garlic essence without overpowering the dish.
Don’t rush the wine reduction step—allowing it to become syrupy concentrates the flavor and balances the stew’s richness.
For even more depth, gently skim the fat after straining the sauce to avoid greasiness while retaining essential juiciness.
Lastly, the fresh gremolata isn’t just garnish—it brightens the dish with fresh citrus and herb notes, perfectly cutting through the richness of the lamb and root vegetables.
Serving Suggestions to Impress Any Guest
This stew pairs beautifully with creamy mashed potatoes or buttery polenta, which soak up the luscious sauce perfectly.
For a lighter side, serve alongside a simple green salad with a tangy vinaigrette to balance the hearty stew.
Rustic crusty bread is another excellent accompaniment, ideal for dipping into the flavorful broth.
For drinks, a robust red wine like Cabernet Sauvignon or Syrah complements the deep, savory flavors of the lamb.
Garnish generously with the gremolata just before serving to add a fresh, aromatic finish that will delight guests visually and on the palate.
Storage Tips for Flavorful Leftovers
This stew is ideal for batch cooking since its flavors deepen overnight.
Store leftovers in airtight containers and refrigerate for up to three days.
When reheating, gently warm on the stovetop over low heat to maintain the tender texture and avoid drying out the meat.
The roasted vegetables may absorb some liquid, so stir occasionally and add a splash of broth or water if needed.
For longer storage, freeze portions in freezer-safe containers for up to three months.
Thaw overnight in the refrigerator before reheating to preserve the stew’s integrity and flavor.
Frequently Asked Questions About This Recipe
Q1: Can I use a slow cooker instead of the oven?
A1: Yes! After browning the lamb and sautéing the aromatics on the stovetop, transfer everything to a slow cooker. Cook on low for 6-8 hours until the meat is tender. Add the roasted root vegetables near the end to keep them from becoming mushy.
Q2: What if I don’t have rutabaga or parsnips?
A2: You can substitute with sweet potatoes, turnips, or even butternut squash. These alternatives roast well and provide a similar earthy sweetness and texture.
Q3: Is this recipe suitable for meal prep?
A3: Absolutely. The stew stores and reheats very well, making it perfect for preparing ahead. Flavors improve after resting overnight, so it’s ideal for busy weeks.
Q4: Can I make this stew gluten-free?
A4: Yes, this recipe is naturally gluten-free as long as your chicken stock and tomato paste do not contain gluten additives. Always check labels if you have dietary restrictions.
Q5: How can I reduce the fat content in this dish?
A5: Trim excess fat from the lamb shanks before cooking, and be sure to skim off fat after straining the sauce. You can also reduce the olive oil slightly during the browning and roasting steps.
This recipe is inspired by simplyrecipes and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.