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Braised Lamb Shank Navarin
A classic French-inspired dish featuring tender lamb shanks slow-cooked in a rich and flavorful broth with spring vegetables, resulting in a hearty and aromatic meal. This recipe showcases the perfect balance of tender meat, vibrant vegetables, and rich sauce, making it an ideal choice for special occasions or cozy nights in. The slow-cooked lamb shanks become tender and easily fall-off-the-bone, while the colorful vegetables add a pop of color and freshness to the dish.
Time Cook
30
Level
Intermediate
Calories
540
Allergens
Gluten, Sulfites
Ingredients
4 pieces
Lamb Shanks
0 Calories
2 tablespoons
Olive Oil
0 Calories
1 large
Onion
0 Calories
4 medium
Carrots
0 Calories
2 medium
Turnips
0 Calories
1 cup
Pearl Onions
0 Calories
3 cloves
Garlic
0 Calories
2 sprigs
Thyme
0 Calories
2 pieces
Bay Leaves
0 Calories
1 cup
Red Wine
0 Calories
2 cups
Beef Broth
0 Calories
2 tablespoons
Tomato Paste
0 Calories
2 tablespoons
Butter
0 Calories
Step-by-Step Instructions
1
Heat the olive oil in a large Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper. Sear the lamb shanks until browned on all sides, about 5 minutes per side. Remove the lamb shanks from the pot and set aside.
2
Add the sliced onion to the pot and cook until browned, about 5 minutes. Add the carrots, turnips, and pearl onions to the pot. Cook until the vegetables are slightly tender, about 5 minutes.
3
Add the garlic, thyme, and bay leaves to the pot. Cook for 1 minute, until fragrant.
4
Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a boil, then reduce the heat to low and simmer for 5 minutes.
5
Add the beef broth, tomato paste, and browned lamb shanks to the pot. Cover the pot and bring to a boil, then reduce the heat to low and simmer for 2 1/2 hours, or until the lamb is tender and falls off the bone.
6
Remove the pot from the heat and stir in the butter until melted. Season the sauce with salt and pepper to taste.
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