This Lamb Shank Stew with Root Vegetables is a comforting, hearty dish that truly shines with its rich flavors and wholesome ingredients.
The slow braising of lamb shanks results in tender, fall-off-the-bone meat that is both satisfying and packed with high-quality protein, essential for muscle repair and overall health.
The inclusion of root vegetables like rutabaga, turnips, and parsnips adds fiber, vitamins, and minerals, supporting digestion and balanced nutrition.
With moderate fat content primarily from healthy olive oil and lean lamb, this stew offers a nourishing meal without excessive saturated fats.
The long cook time infuses deep flavor, but the hands-on prep is straightforward, making it an excellent choice for a weekend meal or meal prep to enjoy leftovers.
Its combination of protein, fiber, and good fats makes it a well-rounded, nutrient-dense option perfect for family dinners or impressing guests with minimal fuss.
Must-Have Tools for Perfect Results:
Dutch Oven
Ideal for browning lamb and slow braising, its heavy construction ensures even heat distribution and retention—perfect for developing rich, tender stews. A versatile piece for soups, roasts, and baking.
Large Baking Pan
Essential for roasting root vegetables evenly to enhance their natural sweetness and texture. Great for roasting meats and vegetables alike, it’s a kitchen staple.
Coarse Strainer
Used to strain the stew sauce for a smooth, velvety finish by separating solids and removing excess fat. Also valuable for making purees, stocks, and sauces in various recipes.
Sharp Chef’s Knife
Crucial for chopping vegetables and trimming meat precisely, ensuring consistent cooking and presentation. An indispensable tool for virtually every kitchen task.
Mixing Bowl
Perfect for combining the gremolata ingredients thoroughly. Multipurpose for mixing, marinating, and prepping ingredients efficiently.
Braised Lamb Shank Stew
Ingredients
Equipment
Method
- Searing the Lamb Shanks: Heat the olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Generously season the lamb shanks with salt and pepper. Add the lamb pieces in batches to avoid overcrowding and sear until they develop a rich, golden-brown crust on all sides. Once browned, transfer them to a plate and set aside.
- Building the Flavor Base: Lower the heat to medium and add the unpeeled garlic cloves, chopped celery, half of the chopped carrots, and onion to the pot. Stir occasionally and cook for about 10 minutes, allowing the vegetables to soften and caramelize to a golden color, which will deepen the stew’s flavor.
- Tomato Paste and Wine Reduction: Stir in the tomato paste and cook for 2 minutes, letting it deepen in color and flavor. Pour in the red wine, raising the heat to high, and boil until the liquid thickens into a syrupy consistency—this should take roughly 5 minutes.
- Braising the Lamb: Return the browned lamb shanks to the pot. Pour in the chicken stock and add the strips of orange zest. Bring the mixture to a gentle simmer, then cover the pot, reduce the heat to low, and let the lamb braise for approximately 3 hours. Occasionally turn the shanks to ensure even cooking until the meat is tender and pulls away easily from the bone.
- Roasting the Root Vegetables: While the lamb braises, preheat your oven to 350°F (175°C). Toss the rutabaga, turnip, parsnips, and the remaining carrot pieces with olive oil, salt, and pepper in a large baking pan. Roast in the oven for about 60 minutes, stirring every 20 minutes, until the vegetables are tender and caramelized.
- Preparing the Gremolata: In a small bowl, combine minced garlic, chopped parsley, and lemon zest. Set this aromatic garnish aside to add a fresh, zesty note to the stew at the end.
- Finishing the Sauce: Remove the lamb shanks from the braising liquid and set them aside. Pass the cooking liquid through a coarse strainer into a separate bowl, pressing the vegetables to extract all the flavorful juices. Discard the solids and skim off any fat that rises to the surface. Return the strained sauce to the pot and bring to a boil over medium-high heat. Season with salt and pepper to taste.
- Combining and Serving: Remove the lamb meat from the bones and add it back to the pot with the roasted root vegetables. Simmer briefly until everything is warmed through and well combined. Serve the stew hot, garnished with the fresh gremolata for a vibrant finish.
Notes
- For best flavor, brown the lamb in batches to avoid steaming and to develop a rich crust.
- The long braising time ensures the lamb becomes tender and infused with the flavors of wine, orange zest, and vegetables.
- Roasting the root vegetables separately enhances their sweetness and texture without becoming mushy.
- Gremolata adds a bright, fresh contrast that balances the richness of the stew—don’t skip it!
- Leftovers keep well and can be refrigerated for up to 3 days or frozen for longer storage.
Chef’s Secrets for Rich Flavor
Creating a deeply flavorful lamb shank stew hinges on a few essential techniques.
First, take your time browning the lamb shanks in batches; this Maillard reaction builds a rich, savory crust that forms the stew’s flavor foundation.
Don’t skip cooking the tomato paste until it darkens slightly—it adds umami depth.
Reducing the wine until syrupy concentrates its acidity and sweetness, balancing the hearty lamb.
Braising low and slow allows the meat to become tender and infused with the aromatic orange zest and stock.
Roasting root vegetables separately enhances their natural sweetness and maintains their texture, preventing them from becoming mushy in the stew.
Lastly, the gremolata is the final flourish that brightens the dish with fresh herbs and citrus zest, cutting through the richness and adding complexity.
Serving Suggestions to Enhance Enjoyment
This lamb shank stew pairs beautifully with creamy mashed potatoes or buttery polenta, which soak up the luscious sauce perfectly.
For a lighter accompaniment, steamed or sautéed green vegetables like spinach or green beans add a fresh contrast and vibrant color.
A crusty artisan bread is also a great choice for dipping into the stew’s rich sauce.
To elevate the meal for special occasions, garnish each serving with a sprinkle of gremolata and a fresh herb like parsley.
Pair this stew with a full-bodied red wine such as Syrah or Cabernet Sauvignon to complement the robust flavors.
This dish is equally suited to cozy weeknight dinners or leisurely weekend meals where you can savor its hearty comfort.
Storage Tips for Maintaining Quality
To keep your lamb stew tasting fresh, allow it to cool slightly before storing it in airtight containers.
Refrigerate for up to three days, reheating gently on the stovetop over low heat to preserve the tender meat and prevent drying.
For longer storage, freeze the stew in portion-sized containers for up to three months. When freezing, leave some space at the top of containers for expansion.
Thaw frozen stew overnight in the refrigerator, then reheat slowly.
If possible, store roasted root vegetables separately and add them when reheating to keep their texture intact.
Before serving leftovers, refresh the dish with a sprinkle of gremolata to revive the bright flavors and aromas.
Frequently Asked Questions Answered
1. Can I use other cuts of lamb?
Yes, lamb shoulder or neck are good alternatives that also benefit from slow cooking, although cooking times may vary slightly.
2. Is red wine necessary?
Red wine adds essential depth and acidity. If you prefer not to use wine, substitute with extra stock and a splash of vinegar for balance, though the flavor won’t be quite the same.
3. How do I tell when the lamb is done?
The meat is ready when it’s tender and easily pulls away from the bone, which usually takes about three hours of braising.
4. Can I prepare this recipe ahead of time?
Definitely! The stew tastes even better after resting overnight as the flavors meld. Just reheat gently before serving.
5. What if I don’t have gremolata ingredients?
If parsley or lemon zest isn’t available, try fresh cilantro or mint with garlic as a substitute for a fresh, bright finish.
This recipe has been adapted and simplified from the original version by simplyrecipes. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.