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Jessica T. Brown

Braised Lamb Shank Stew

This nutrient-packed lamb stew combines tender, protein-rich meat with fiber-filled root vegetables, creating a balanced and deeply flavorful meal. With its simple preparation and slow-cooking method, it’s perfect for a satisfying everyday dinner or meal prep.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 4
Course: Main Course
Cuisine: American, European
Ingredients Equipment Method Notes

Ingredients
  

For the Lamb Stew:
  • 2 tablespoons extra virgin olive oil
  • 3 pounds lamb shanks cut into manageable pieces
  • Kosher salt and freshly ground black pepper to taste
  • 6 whole garlic cloves unpeeled
  • 2 celery stalks roughly chopped
  • 4 carrots 2 chopped coarsely, 2 cut into quartered 2-inch segments
  • 1 large onion roughly chopped
  • 1/2 cup tomato paste
  • 1 cup dry red wine
  • 3 cups chicken stock
  • 2 strips of orange zest about 3 inches each
  • 1 medium rutabaga peeled and chopped into 1½-inch chunks
  • 1 medium turnip peeled and chopped into 1-inch pieces
  • 2 parsnips peeled and chopped into 1½-inch pieces
For the Gremolata:
  • 2 tablespoons fresh parsley finely chopped
  • 2 garlic cloves minced
  • 2 teaspoons finely grated lemon zest

Equipment

  • 1 Dutch Oven
  • 1 Large baking pan
  • 1 Coarse strainer
  • 1 Chef’s Knife
  • 1 Mixing Bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.