Braised Lamb Shanks & Vegetables W/Celeriac Recipe

Name: Braised Lamb Shanks & Vegetables W/Celeriac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbls. flour; 4 meaty lamb shanks, about 4 lbs. (or 4 lbs. of leg roast, etc.); 6 leeks, sliced (2 c.); 2 Tbls. olive oil; 1 14 oz. carton chicken broth; 1 14 1/2 oz. can stewed or diced tomatoes; 8 cloves garlic, crushed; 2 tsp. dried rosemary or use fresh; 8 oz. cleriac, peeled & cut into 1-inch pieces; 8 oz. turnips, peeled & cut into 1-inch pieces; 8 oz. small whole carrots, peeled; fresh parsley

Servings: persons

2 Tbls. flour
4 meaty lamb shanks, about 4 lbs. (or 4 lbs. of leg roast, etc.)
6 leeks, sliced (2 c.)
2 Tbls. olive oil
1 14 oz. carton chicken broth
1 14 1/2 oz. can stewed or diced tomatoes
8 cloves garlic, crushed
2 tsp. dried rosemary or use fresh
8 oz. cleriac, peeled & cut into 1-inch pieces
8 oz. turnips, peeled & cut into 1-inch pieces
8 oz. small whole carrots, peeled
fresh parsley

1
1. Shake lamb with flour in plastic bag. Season with salt & pepper. Set aside.
2
2. Saute leeks in 4-qt. Dutch oven until tender, not brown. Remove. Brown shanks on all sides in hot oil in Dutch oven. Return leeks w/shanks.
3
3. Add broth, tomatoes (undrained), garlic, and rosemary. Bring to boil. Reduce heat. Simmer, covered for 1 1/2 hours.
4
4. Add celeriac, turnips, and coarrots. Simmer, covered, for 15-20 minutes until all is tender. Cover to keep warm.
5
5. For sauce, skim fat from pan juices. If necessary add wter to make 2 1/2 cups. Return to Dutch oven. Bring all to boil. Reduce heat. Simmer, uncovered, for 15 minutes or until sauce reduces to half. Season with more salt & pepper if necessary. Sprinkle with parsley.
6
5.

999

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbls. flour, 4 meaty lamb shanks, about 4 lbs. (or 4 lbs. of leg roast, etc.), 6 leeks, sliced (2 c.), 2 Tbls. olive oil, and more.

Yes, Braised Lamb Shanks & Vegetables W/Celeriac falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb Shanks & Vegetables W/Celeriac

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions