Herb-Infused Braised Lamb Shanks with Roasted Vegetables
This Herb-Infused Braised Lamb Shanks recipe transforms tender lamb shanks into a culinary delight, cooked slowly to absorb rich flavors. The combination of garlic, fennel, and a medley of hearty vegetables creates a comforting dish perfect for family gatherings or special occasions. The slow braising process melds the savory and aromatic ingredients, bringing forth a delightful aroma that will tantalize your senses. Serve with crusty bread or creamy mashed potatoes to soak up the delectable sauce. A wholesome meal that’s as rewarding to prepare as it is to enjoy.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
lamb shanks
6 (patted dry)
turnips
2 (medium, cut to 1 inch cubes)
carrots
3 (large, cut to 1 inch long)
fennel seed
1 teaspoon (whole)
tomatoes
4 (cubed (or canned diced tomatoes))
salt
1 teaspoon (to taste)
onions
3 (quartered)
black pepper
1/2 teaspoon (to taste)
garlic cloves
12 (quartered)
beef stock
1 cup (low-sodium preferred)
chicken stock
1 cup (low-sodium preferred)
red wine
1 1/2 cups (dry)
olive oil
2-3 tablespoons (for searing)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a small bowl, combine the salt and black pepper. Season the lamb shanks generously with the mixture, ensuring even coverage.
3
In a large, heavy-bottomed stainless steel or Dutch oven, heat the olive oil over medium-high heat until shimmering.
4
Sear the lamb shanks in the hot oil for about 3-4 minutes on each side, or until they are beautifully browned. Remove the shanks and set aside.
5
In the same pan, add the carrots, onions, garlic, and turnips. Sauté the vegetables for 2-3 minutes until they begin to soften.
6
Pour in the red wine, scraping up any browned bits from the bottom of the pan to add depth of flavor. Allow the wine to simmer for 2 minutes.
7
Stir in the beef stock, chicken stock, tomatoes, and fennel seeds. Bring the mixture to a vigorous boil.
8
Return the lamb shanks to the pan, nestling them amongst the vegetables. Cover the pan with aluminum foil or a tight-fitting lid.
9
Transfer the covered pot to the preheated oven and braise for 2 to 2 1/2 hours, until the lamb is fork-tender and flavorful.
10
Once cooked, remove from the oven and let the dish rest for a few minutes. Serve hot, spooning the sauce and vegetables over the shanks.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Herb-Infused Braised Lamb Shanks?
A slow-cooked lamb dish featuring garlic, fennel, and a medley of hearty vegetables in a rich wine-based sauce.
What is the main protein in this recipe?
The recipe uses 6 lamb shanks, which should be patted dry before seasoning.
At what temperature should the oven be set?
Preheat your oven to 325°F (165°C) for the braising process.
How long does the lamb need to cook?
The lamb shanks should be braised for 2 to 2 1/2 hours until they are fork-tender.
What vegetables are included in the braise?
The recipe includes carrots, onions, turnips, and tomatoes.
Can I use canned tomatoes?
Yes, you can use 4 fresh cubed tomatoes or an equivalent amount of canned diced tomatoes.
What kind of wine is best for this dish?
The recipe calls for 1 1/2 cups of dry red wine to add depth of flavor.
How many people does this recipe serve?
This recipe is designed to provide 6 servings.
What side dishes go well with braised lamb shanks?
It is best served with crusty bread or creamy mashed potatoes to soak up the delectable sauce.
Is searing the meat necessary?
Yes, searing the lamb shanks in olive oil for 3-4 minutes on each side helps brown the meat and develops flavor.
What is the purpose of the red wine?
The wine is used to deglaze the pan, scraping up browned bits from the bottom for a more intense flavor.
What type of stocks are used for the liquid?
The recipe uses a combination of 1 cup low-sodium beef stock and 1 cup low-sodium chicken stock.
How much garlic is used in this recipe?
The dish uses 12 quartered garlic cloves for a robust, aromatic flavor.
How should the turnips be prepared?
Use 2 medium turnips and cut them into 1-inch cubes.
How should the carrots be cut?
Cut 3 large carrots into 1-inch long pieces.
Is this a good recipe for a family gathering?
Yes, it is a comforting and wholesome meal perfect for family gatherings or special occasions.
How do I know when the lamb is done?
The lamb is ready when it is fork-tender and flavorful after the slow braising process.
What spices are used to season the meat?
The shanks are seasoned with a mixture of 1 teaspoon of salt and 1/2 teaspoon of black pepper.
What kind of pot should I use for braising?
A large, heavy-bottomed stainless steel pot or a Dutch oven is ideal.
What herb provides the distinct aroma in this dish?
One teaspoon of whole fennel seeds is added to provide a unique aromatic profile.
Should the pot be covered while in the oven?
Yes, cover the pan with a tight-fitting lid or aluminum foil before placing it in the oven.
How many ingredients are required in total?
There are 13 total ingredients in this lamb shank recipe.
How are the onions prepared?
The recipe requires 3 onions to be quartered.
What oil is used for searing the meat?
Use 2-3 tablespoons of olive oil heated until shimmering.
Should the lamb rest after cooking?
Yes, once removed from the oven, let the dish rest for a few minutes before serving.
How is the final dish served?
Serve the dish hot, spooning the sauce and braised vegetables directly over the shanks.
What heat level is used to sauté the vegetables?
The vegetables are sautéed for 2-3 minutes in the same pan used for searing the lamb.
Can I use regular stock instead of low-sodium?
Yes, though low-sodium is preferred to better control the overall saltiness of the dish.
Is the fennel seed ground or whole?
The recipe calls for 1 teaspoon of whole fennel seeds.
What is the texture of the lamb after braising?
The slow braising process results in meat that is incredibly tender and literally falling off the bone.