Braised lamb shank with vegetables as a lovingly prepared Easter recipe for brunch, holidays and family meals
Easter Recipe

Braised lamb shanks with vegetables

Roast the lamb shanks vigorously and braise them slowly until tender with root vegetables, red wine, stock and herbs. The meat is ready when it comes off the bone slightly; the sauce is reduced and seasoned only after braising. Grape juice plus a little balsamic vinegar replaces red wine if you want to boil without alcohol.

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Total time 3 hr
Calories 760 kcal
Servings 4 servings
Difficulty Advanced
By the Published Updated Editorially approved

Why this recipe works

Stewed lamb shank with vegetables step by step

The meat is ready when it comes off the bone slightly; the sauce is reduced and seasoned only after braising. Lamb shanks are sautéed vigorously and braised slowly until tender with root vegetables, red wine, stock and herbs. Grape juice plus a little balsamic vinegar replaces red wine if you want to boil without alcohol.

Dinner Easter Recipes Dinner Meat

Recipe

Braised lamb shanks with vegetables

Roast the lamb shanks vigorously and braise them slowly until tender with root vegetables, red wine, stock and herbs. The meat is ready when it comes off the bone slightly; the sauce is reduced and seasoned only after braising.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Carrots: dice. Celery sticks: dice. Onion: dice.

  2. 2

    Prepare

    Lamb shanks are roasted vigorously and braised slowly with root vegetables, red wine, stock and herbs.

  3. 3

    Check for doneness

    The meat is ready when it is slightly detached from the bone; the sauce is reduced and seasoned only after braising.

  4. 4

    Serve

    Lift the lamb shanks out of the sauce and let rest for a short time. Strain the sauce or reduce to a creamy boil, insert vegetables again and arrange one leg each with plenty of braised meat.

Kitchen know-how

Tips for Braised lamb shanks with vegetables

Important for braised lamb shank with vegetables

The meat is ready when it is slightly detached from the bone; the sauce is reduced and seasoned only after braising.

Variations

How to adapt this recipe

Grape juice plus a little balsamic vinegar replaces red wine when cooking without alcohol.

Nutrition per serving

760kcal
30.0 gCarbohydrates
52.0 gProtein
47.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Braised lamb shanks with vegetables

Weigh the lamb shanks, prepare the carrots and keep the celery sticks separately, and then start the main cooking process for the stewed lamb shanks with vegetables.

The meat is ready when it is slightly detached from the bone; the sauce is reduced and seasoned only after braising.

Chill the stewed lamb shank with vegetables quickly. If reheated, note: the meat is ready when it comes off the bone slightly; the sauce is only reduced and seasoned after braising. Heat the leftovers only once completely.

Grape juice plus a little balsamic vinegar replaces red wine when cooking without alcohol.

Keep cooking

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