Slow-Cooked Lamb Shanks with Roasted Vegetables
Method
Heat 2 tbsp extra virgin olive oil in a large saucepan or casserole over a medium-high heat.
Season the lamb shanks generously with salt and freshly ground black pepper. Brown them on all sides for 5–6 minutes per side to lock in the flavour. Once golden brown, remove the lamb shanks and set them aside.
In the same saucepan or casserole, add the minced garlic, carrots, parsnips, and beetroot. Sauté for 4–5 minutes until slightly softened.
Stir in the smoked paprika, ensuring the vegetables are coated in the spices. Season with salt and freshly ground black pepper.
Return the lamb shanks to the saucepan or casserole, nestling them among the vegetables.
Pour in 960 ml vegetable stock, making sure the shanks are mostly submerged.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 3 hours. Turn the shanks occasionally to ensure even cooking. The lamb will be tender and falling off the bone when ready.
Serve the slow-cooked lamb shanks with the vegetables and broth. Garnish with fresh herbs such as parsley if desired. This dish pairs well with mashed potatoes or roasted sweet potatoes for a hearty, satisfying meal.
These Slow-Cooked Lamb Shanks with Roasted Vegetables are melt-in-your-mouth tender and packed with flavor. The combination of smoky paprika, sweet carrots, parsnips, and earthy beetroot creates a rich, satisfying dish that’s perfect for a comforting meal. This recipe makes a great anti-inflammatory meal with its combination of nourishing vegetables and healthy fats from olive oil. Lamb Meatballs with Tahina Sauce
Nutrition Facts
Per serving
