Lamb Shank Stew
A hearty lamb shank stew braised to tender perfection with red wine, tomato, and aromatic herbs, then paired with oven-roasted root vegetables for a rustic, nutrient-rich meal. Finished with a fresh gremolata, this dish is wholesome, flavorful, and ideal for both weeknight comfort and entertaining.
Equipment
- 1 large Dutch oven or heavy pot
- 1 large roasting pan
- 1 mixing bowl (for gremolata)
- 1 strainer (coarse)
- 1 Sharp Chef’s Knife
- 1 wooden spoon
- 1 cutting board
Ingredients
For the Stew:
- 2 tablespoons extra-virgin olive oil
- 3 pounds lamb shanks cut into pieces by butcher, if possible
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 6 cloves garlic unpeeled
- 2 celery stalks coarsely chopped
- 4 carrots 2 coarsely chopped, 2 cut into 2-inch segments, quartered lengthwise
- 1 large onion coarsely chopped
- ½ cup tomato paste
- 1 cup dry red wine
- 3 cups chicken stock
- 2 strips orange zest 1 x 3-inch each
- 1 medium rutabaga peeled and chopped into 1 ½-inch chunks
- 1 medium turnip peeled and chopped into 1-inch chunks
- 2 parsnips peeled and chopped into 1 ½-inch chunks
For the Gremolata:
- 2 tablespoons fresh parsley finely chopped
- 2 cloves garlic minced
- 2 teaspoons lemon zest finely grated
Instructions
- Sear the Lamb Shanks for Deep Flavor: Begin by heating the olive oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat. While the oil warms, pat the lamb shanks dry with paper towels to ensure a better sear, then season generously on all sides with kosher salt and freshly ground black pepper. Once the oil is shimmering, carefully place the shanks into the pot, working in batches if needed to avoid overcrowding. Brown each piece thoroughly on all sides, turning with tongs, until a deep golden crust forms. This process can take about 8–10 minutes and is crucial for developing rich, layered flavor in the stew. Transfer the browned shanks to a plate and set aside.
- Build a Flavorful Aromatic Base: Reduce the heat slightly to medium and add the unpeeled garlic cloves, chopped celery, onion, and the two roughly chopped carrots to the pot. Stir frequently with a wooden spoon, scraping up any browned bits left behind from the lamb. Cook for about 8–10 minutes, or until the vegetables soften and take on a golden color. This step forms the aromatic backbone of the stew and sets the stage for a deep, savory broth.
- Enrich with Tomato Paste and Wine: Add the tomato paste to the softened vegetables and stir it through, allowing it to cook for about 2 minutes. Cooking out the paste helps reduce its acidity and enhances its natural sweetness. Increase the heat to high and pour in the red wine, stirring to combine. Let the wine boil vigorously for about 5 minutes, or until it reduces down to a syrupy consistency. This deglazes the pot, pulling up all those flavorful caramelized bits and infusing the base with complexity.
- Braise the Lamb Shanks Slowly: Return the browned lamb shanks and their juices back to the Dutch oven. Pour in the chicken stock and add the orange zest strips, then bring the mixture up to a gentle simmer. Cover the pot with a tight-fitting lid, reduce the heat to low, and allow the lamb to braise undisturbed for about 3 hours. Check occasionally, turning the shanks once or twice during cooking to ensure even tenderness. By the end of this slow braise, the lamb will be fall-off-the-bone tender and infused with the aromatic broth.
- Roast the Root Vegetables Separately: While the lamb is braising, preheat your oven to 350°F (175°C). Place the rutabaga, turnip, parsnips, and the reserved carrot segments into a large roasting pan. Drizzle lightly with olive oil, season with salt and pepper, and toss until evenly coated. Spread the vegetables out in a single layer for even cooking. Roast for about 50–60 minutes, stirring once or twice, until the vegetables are golden on the edges and tender when pierced with a fork. Roasting separately allows the vegetables to retain their sweetness and structure, preventing them from becoming mushy in the stew.
- Prepare the Fresh Gremolata: As the lamb finishes braising and the vegetables roast, make the gremolata. In a small mixing bowl, combine the finely chopped parsley, minced garlic, and freshly grated lemon zest. Stir together until evenly mixed, then set aside. This garnish adds a bright, citrusy freshness that balances the richness of the stew.
- Strain and Refine the Sauce: Once the lamb shanks are fully tender, carefully transfer them to a large plate. Pour the braising liquid and vegetables through a coarse strainer into a large bowl or another pot, pressing firmly on the solids with the back of a spoon to extract as much liquid and flavor as possible. Discard the spent vegetable pulp. Allow the strained sauce to rest briefly, then skim off any excess fat that rises to the surface for a cleaner finish.
- Reunite the Lamb, Vegetables, and Sauce: Return the strained sauce to the Dutch oven and bring it to a gentle simmer. Taste and adjust seasoning with salt and pepper if needed. Remove the lamb meat from the bones in large chunks, discarding the bones, and return the meat to the pot along with the roasted root vegetables. Stir gently to combine and let everything simmer together for 5 minutes, just long enough to warm through without breaking down the vegetables.
- Garnish and Serve with Freshness: When ready to serve, ladle the stew into wide bowls, ensuring each portion has a generous helping of tender lamb, sweet roasted vegetables, and rich sauce. Finish with a spoonful of gremolata sprinkled on top for a burst of freshness and fragrance. Serve immediately while hot, ideally with crusty bread or creamy mashed potatoes to soak up the flavorful sauce.
Notes
- Browning the lamb shanks first is essential for creating a rich, flavorful base.
- Roasting root vegetables separately ensures they stay caramelized and firm rather than turning mushy in the stew.
- Tomato paste and red wine add depth and balance, so don’t skip the reduction step.
- A coarse strainer helps refine the sauce without losing body, while skimming excess fat gives a clean finish.
- Gremolata is more than garnish—it brightens the entire dish and cuts through richness.
