Braised lamb shanks with parsnip puree recipe


  • Yield: 4 Servings
  • Total Time: 3 Hours


  • 2 tablespoons solid cooking fat
  • 1.3–1.8 kg lamb shanks
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 5 cloves garlic, minced
  • 3 tablespoons minced fresh rosemary
  • 1 tablespoon apple cider vinegar
  • 375 ml Bone Broth
  • ¼ teaspoon sea salt
  • 1 recipe Parsnip Purée
  • Fresh flat-leaf parsley, chopped, for garnish
How to Make It
  1. Preheat the oven to 150°C.
  2. Heat the cooking fat in a large ovenproof pot with a lid on a medium heat. When the fat has melted and the pan is hot, brown the lamb shanks well on all sides, about 8 minutes. Remove from the pot and set aside.
  3. Add the onion, carrots, garlic and rosemary; cook for 5 to 7 minutes, stirring, until lightly browned.
  4. Turn off the heat, add the vinegar, bone broth, salt and return the shanks to the pot. The liquid should come up one-third to one-half the level of the shanks. If it is too low, add a little more water or broth. Cover with a tight-fitting lid and cook in the oven for 2 to 3 hours, until the meat is falling off the bone. Take the lid off the pot for the last 20 minutes of cooking.
  5. Serve on a bed of puréed parsnips with some of the pan juices drizzled on top. Garnish with the parsley.

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