Description
Braised Lamb with Roast Winter Vegetables Recipe featuring slow-cooked lamb shanks simmered in red wine, herbs, and broth, served over roasted parsnips, carrots, and butternut squash for a rich, comforting winter dish full of depth and flavor.
Ingredients
4 lamb shanks
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
1 cup red wine
3 cups beef broth
2 sprigs rosemary
2 sprigs thyme
Salt and pepper to taste
4 parsnips, peeled and chopped
3 carrots, peeled and chopped
1 small butternut squash, peeled and cubed
2 tbsp olive oil (for roasting)
Fresh parsley for garnish (optional)
Instructions
Preheat oven to 325°F (160°C).
Season lamb shanks with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat and sear lamb shanks until browned on all sides. Remove and set aside.
In the same pot, sauté onion, garlic, carrots, and celery until softened.
Stir in tomato paste and cook for 2 minutes.
Pour in red wine, scraping up any browned bits, and let simmer for 5 minutes.
Add beef broth, rosemary, thyme, and return lamb shanks to the pot. Bring to a simmer.
Cover and transfer to the oven. Braise for 2 to 2.5 hours until meat is tender.
Meanwhile, toss parsnips, carrots, and squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 35–40 minutes until golden and tender.
Serve braised lamb over the roasted vegetables and garnish with parsley if desired.
- Prep Time: 20 min
- Cook Time: 2 hours 40 min
- Category: Main Dish
- Method: Roasting
- Cuisine: Homemade