Braised Lamb Shanks with White Wine, Rosemary Potatoes, and Roasted Turnips
25min
2h 45min
4
685
Chef's Note
The lamb shanks can be braised up to 2 days ahead and reheated gently in the oven—the flavors actually deepen and improve! Just prepare the potatoes and turnips fresh when ready to serve.
Tags
Ingredients
4 pieces lamb shanks
2 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 large yellow onion
2 medium carrots
4 cloves garlic cloves
1.5 cups dry white wine
2 cups chicken broth
4 sprigs fresh thyme sprigs
2 leaves bay leaves
1.5 lbs Yukon gold potatoes
2 tbsp fresh rosemary
1.25 lbs turnips
2 tbsp butter
Instructions
- 1
Preheat oven to 325°F. Pat 4 lamb shanks dry with paper towels and season generously on all sides with 1.5 tsp salt and 0.5 tsp black pepper.
- 2
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks for 4-5 minutes per side until deeply browned on all sides, about 12 minutes total. Remove shanks and set aside on a plate.
- 3
While lamb sears, peel and dice 1 large yellow onion into 1/2-inch pieces. Peel and slice 2 medium carrots into 1/2-inch rounds. Peel and mince 4 garlic cloves.
- 4
Reduce heat to medium. Add diced onion and sliced carrots to the Dutch oven and cook for 5 minutes, stirring occasionally, until softened. Add minced garlic and cook for 1 minute until fragrant.
- 5
Pour in 1.5 cups dry white wine, scraping up any browned bits from the bottom of the pot. Let simmer for 3 minutes to reduce slightly.
- 6
Add 2 cups chicken broth, 4 fresh thyme sprigs, and 2 bay leaves. Return lamb shanks to the pot, nestling them into the liquid. Bring to a simmer.
- 7
Cover Dutch oven with lid and transfer to preheated oven. Braise for 2.5 hours until lamb is fork-tender and falling off the bone.
- 8
About 1 hour before lamb is done, prepare the potatoes: Scrub 1.5 lbs Yukon gold potatoes and cut into 1-inch chunks. Toss with 1 tbsp olive oil, 2 tbsp chopped fresh rosemary, 0.25 tsp salt, and 0.25 tsp black pepper on a rimmed baking sheet.
- 9
Prepare the turnips: Peel 1.25 lbs turnips and cut into 1-inch wedges. Toss with 2 tbsp melted butter, 0.25 tsp salt, and 0.25 tsp black pepper on a separate rimmed baking sheet.
- 10
Place both baking sheets in the oven alongside the braising lamb. Roast potatoes and turnips for 45-50 minutes, stirring halfway through, until golden brown and tender.
- 11
Remove lamb from oven and let rest for 10 minutes. Discard thyme sprigs and bay leaves. Skim any excess fat from the braising liquid.
- 12
Serve each lamb shank with braising vegetables and sauce spooned over top, alongside rosemary potatoes and roasted turnips.
Nutrition Information (per serving)
685
48g
42g
32g
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