Irish Lamb Shank with Root Vegetables

How to Make Irish Lamb Shank with Root Vegetables at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 4 pieces lamb shanks
• 3 medium carrots
• 2 medium parsnips
• 2 medium onions
• 4 cloves garlic
• 2 tablespoons fresh rosemary
• 2 tablespoons olive oil
• 4 cups beef broth
• 1 cup red wine
• 2 pieces bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 medium potatoes
• 2 tablespoons butter

Instructions

1. 1

   Preheat your oven to 325°F (163°C).

2. 2

   In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

3. 3

   Season the lamb shanks with salt and black pepper, then brown them in the hot oil for about 4-5 minutes on each side until golden brown.

4. 4

   Remove the browned lamb shanks and set them aside on a plate.

5. 5

   In the same pot, add chopped onions, carrots, parsnips, and diced potatoes. Sauté for about 5 minutes until they start to soften.

6. 6

   Add minced garlic and chopped fresh rosemary to the pot, cooking for another 2 minutes until fragrant.

7. 7

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 3-4 minutes.

8. 8

   Add the beef broth and bay leaves to the pot, then return the lamb shanks to the mixture.

9. 9

   Bring the mixture to a gentle boil, then cover the pot and transfer it to the preheated oven.

10. 10

    Braise the lamb shanks in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

11. 11

    Once done, remove the pot from the oven. Discard the bay leaves and stir in the butter until melted.

12. 12

    Serve the lamb shanks hot, topped with the root vegetables and some of the braising liquid.