Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 large onion, sliced
- 4 shallots, halved
- 8 garlic cloves
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 cup red wine
- 2 tablespoons balsamic vinegar
- 2 sprigs fresh rosemary
- 1 medium pumpkin, peeled and cubed
- 4 parsnips, peeled and sliced
- 2 tablespoons butter
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 350°F (175°C).
- Season lamb shanks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 4 minutes per side. Remove and set aside.
- In the same pot, add onion, shallots, and garlic. Sauté until softened, about 5 minutes. Stir in tomato paste and cook for 1 minute.
- Pour in beef stock, red wine, and balsamic vinegar. Add rosemary sprigs. Return lamb shanks to the pot. Bring to a simmer.
- Cover and transfer to oven. Braise for 2 hours, or until lamb is tender and falling off the bone.
- Meanwhile, toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet. Roast at 400°F (200°C) for 25-30 minutes, until golden.
- In a skillet, melt butter over medium heat. Add parsnips and brown sugar. Cook, stirring occasionally, until caramelized and tender, about 15 minutes.
- Remove lamb from oven. Discard rosemary. Serve lamb shanks with roasted pumpkin and caramelized parsnips, spooning gravy over the top.
Notes
For a deeper flavor, marinate lamb shanks overnight in red wine and rosemary. Garnish with fresh rosemary sprigs.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 12g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 55g