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Easy Lamb Shank Stew

Kathleen R. Coffey
A rich, slow-braised lamb shank stew with roasted root vegetables, brightened with a fresh parsley and lemon gremolata.
High in protein, fiber-rich, and full of wholesome flavor, this stew makes a satisfying, family-friendly meal that’s perfect for meal prep or special dinners.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4

Equipment

  • 1 large Dutch oven (6–8 quarts)
  • 1 large baking pan
  • Measuring Cups and Spoons
  • Chef’s Knife
  • Cutting Board
  • Small Mixing Bowl
  • Coarse strainer

Ingredients
  

For the Lamb Stew

  • 2 tablespoons extra virgin olive oil
  • 3 pounds lamb shanks cut into pieces
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 6 garlic cloves unpeeled
  • 2 celery ribs coarsely chopped
  • 4 carrots 2 coarsely chopped, 2 cut into 2-inch segments and quartered lengthwise
  • 1 large onion coarsely chopped
  • 1/2 cup tomato paste
  • 1 cup dry red wine
  • 3 cups chicken stock
  • 2 strips orange zest 1 x 3 inches each
  • 1 medium rutabaga peeled and chopped into 1 1/2-inch pieces
  • 1 medium turnip peeled and chopped into 1-inch pieces
  • 2 parsnips peeled and chopped into 1 1/2-inch pieces

For the Gremolata

  • 2 tablespoons chopped parsley
  • 2 garlic cloves peeled and minced
  • 2 teaspoons finely grated lemon zest

Instructions
 

  • Sear and Brown the Lamb Shanks: Heat the olive oil in a large Dutch oven over medium-high heat until shimmering but not smoking.
    Generously season the lamb shanks with kosher salt and freshly ground black pepper on all sides.
    Place the shanks into the hot pot, leaving enough space between pieces to ensure even browning. Sear each side for 3–4 minutes until a deep golden crust forms.
    Work in batches if needed to avoid overcrowding, as this step builds the rich flavor base of the stew.
    Once browned, transfer the lamb to a plate and set aside.
  • Sauté Aromatic Vegetables for Flavor: Reduce the heat to medium and add the unpeeled garlic cloves, coarsely chopped celery, and two coarsely chopped carrots to the same Dutch oven.
    Stir in the chopped onion as well. Allow the vegetables to cook, stirring occasionally, for about 8–10 minutes until they turn golden and slightly caramelized.
    This process releases their natural sweetness and adds complexity to the stew.
  • Incorporate Tomato Paste and Deglaze with Wine: Stir in the tomato paste and cook for 2 minutes to deepen its flavor, allowing it to slightly darken in color.
    Increase the heat to high and pour in the red wine to deglaze the pot.
    Use a wooden spoon to scrape up any browned bits from the bottom—these add incredible richness to the sauce.
    Continue boiling for about 5 minutes until the wine reduces to a thick, syrupy consistency.
  • Braise Lamb Shanks Until Tender: Return the seared lamb shanks to the pot and add the chicken stock along with the strips of orange zest.
    Bring the liquid to a gentle simmer, then reduce the heat to low.
    Cover the Dutch oven with a tight-fitting lid and let the lamb braise slowly for 3 hours, turning the shanks occasionally to ensure even cooking.
    By the end of this slow braise, the meat should be fork-tender and nearly falling off the bone.
  • Roast Root Vegetables for Added Texture: About an hour before the lamb is finished braising, preheat the oven to 350°F (175°C).
    Place the rutabaga, turnip, parsnips, and the remaining lengthwise-cut carrots in a large baking pan.
    Drizzle lightly with olive oil, season with salt and pepper, and toss well to coat. Spread evenly in a single layer to allow even roasting.
    Roast for 45–60 minutes, stirring occasionally, until the vegetables are tender and caramelized around the edges.
  • Prepare the Fresh Gremolata: While the lamb finishes cooking, combine the chopped parsley, minced garlic, and finely grated lemon zest in a small bowl.
    Mix well and set aside. This zesty gremolata will be used as a garnish to brighten the stew and balance its richness.
  • Strain and Refine the Sauce: Once the lamb shanks are fully braised, carefully transfer them to a plate and set aside.
    Pour the cooking liquid through a coarse strainer into a large bowl, pressing down on the vegetables to extract all the flavorful juices.
    Discard the vegetable pulp. Skim excess fat from the surface of the strained liquid before returning the sauce to the Dutch oven.
    Taste and adjust seasoning with salt and pepper as needed.
  • Combine Lamb, Vegetables, and Sauce: Separate the tender lamb meat from the bones and return it to the pot along with the strained sauce.
    Gently stir in the roasted root vegetables, ensuring everything is coated evenly.
    Simmer the stew over medium heat for 5–7 minutes until all components are heated through and flavors meld beautifully.
  • Garnish and Serve: Ladle the stew into deep bowls, making sure each serving includes a generous portion of lamb, vegetables, and rich broth.
    Sprinkle with the fresh gremolata just before serving to add a vibrant, aromatic finish.
    Serve hot with crusty bread, creamy mashed potatoes, or soft polenta for a truly satisfying meal.

Notes

  • Browning the lamb shanks deeply enhances the stew’s flavor and creates a rich, savory base.
  • Reducing the wine until syrupy intensifies its richness and prevents acidity in the sauce.
  • Roasting root vegetables separately preserves their texture and natural sweetness.
  • Orange zest and gremolata provide freshness and balance the richness of the lamb.
  • The stew tastes even better the next day as the flavors meld and deepen.