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Braised Lamb Shanks with Roasted Vegetables

Braised Lamb Shanks with Roasted Vegetables

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  • 2 tbsp Vegetable oil
  • 6 Lamb shanks
  • 1 Large Spanish onion
  • 6 cloves Garlic, minced
  • 2 qts Chicken stock
  • 6 Small red-skin potatoes, cut into 1-inch chunks
  • 4 Large carrots, cut into 2-inch chunks
  • 2 Parsnips, cut into 1 1/2-inch chunks
  • 2 Large zucchini, cut into 1 1/2-inch chunks
  • 3 to 4 tbsp Balsamic vinegar
  • Salt
  • Pepper


  1. In a braising pan or Dutch oven, heat the oil on high heat.
  2. Brown the lamb shanks on all sides and then place them on a plate.
  3. Add the onions to the pan and cook until just starting to color.
  4. Add the garlic and cook for an additional minute.
  5. Return the shanks to the pan and cover 2/3 up with the stock. Cook for 1 hour on low heat, occasionally flipping the shanks for even cooking.
  6. Preheat oven to 400 F.
  7. When the shanks are very tender, remove them from the pan and strain the stock.
  8. Skim most of the fat off the stock and and bring to slow boil in the pan. Blanch the potatoes, carrots, parsnips and finally zucchini in the stock for 2 minutes. As they finish cooking, transfer the vegetables to a roasting pan and set in oven.
  9. Roast the vegetables for 5 minutes, add the shanks to the pan with the vegetables and roast an additional 5 minutes.
  10. Over high heat, add balsamic vinegar to the stock and cook until reduced and thickened until thickened. Adjust vinegar and season with salt and pepper to taste.
  11. Serve shanks with vegetables and sauce.


Recipe adapted from