Braised Lamb Shanks with Roasted Vegetables and Buc

Name: Braised Lamb Shanks with Roasted Vegetables and Buckwheat (Kasha) Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 6 lamb shanks; 1 large Spanish onion; 6 cloves garlic, minced; 2 quarts chicken stock; 6 small red-skin potatoes in 1-inch chunks; 4 large carrots, in 2-inch chunks; 2 parsnips in 1 1/2-inch chunks; 2 large zucchini in 1 1/2-inch chunks; 3 to 4 tablespoons balsamic vinegar; Salt and pepper; 1/4 pound (1 stick) unsalted butter, melted; 1 tablespoon coarse cornmeal; 1 cup fine kasha; 1 cup all-purpose flour; 1 tablespoon baking powder; 1 egg; 3/4 teaspoon salt; 1/4 cup minced onions; 1 1/4 cups buttermilk

Servings: persons

2 tablespoons vegetable oil
6 lamb shanks
1 large Spanish onion
6 cloves garlic, minced
2 quarts chicken stock
6 small red-skin potatoes in 1-inch chunks
4 large carrots, in 2-inch chunks
2 parsnips in 1 1/2-inch chunks
2 large zucchini in 1 1/2-inch chunks
3 to 4 tablespoons balsamic vinegar
Salt and pepper
1/4 pound (1 stick) unsalted butter, melted
1 tablespoon coarse cornmeal
1 cup fine kasha
1 cup all-purpose flour
1 tablespoon baking powder
1 egg
3/4 teaspoon salt
1/4 cup minced onions
1 1/4 cups buttermilk

1
In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot.
2
Brown the lamb shanks 2 at a time.
3
Remove them to a side platter.
4
Add the onions and cook until lightly colored.
5
Add the garlic and cook for 1 more minute.
6
Return the lamb shanks to the pan and cover 2/3 up with chicken stock.
7
On low flame, cook for 1 hour, repositioning the shanks for even cooking until very tender.
8
Remove the shanks and strain the stock.
9
Preheat oven to 400 degrees.
10
Skim off most of the fat and bring stock to slow boil in the pan.
11
Blanch the potatoes in the stock for 2 minutes.
12
Transfer to roasting pan and set in oven.
13
Blanch and transfer carrots, then parsnips and then zucchini in same manner.
14
Roast vegetables for 10 minutes.
15
Add lamb shanks to roasting pan with vegetables after 5 minutes and roast them for the final 5 minutes.
16
Add balsamic vinegar to stock and reduce over high heat until thickened.
17
Adjust vinegar to taste.
18
Serve shanks with vegetables and sauce.
19
Preheat oven to 375 degrees Lightly coat a 9 by 9-inch baking pan with 2 teaspoons of the butter.
20
Put the cornmeal in the pan and shake to coat.
21
In a bowl, stir together the kasha, flour, baking powder and salt.
22
Mix in eggs, onion and buttermilk, then the remaining butter.
23
Transfer to prepared pan and bake for 18 minutes or set and crusty.
24
When cool enough, cut into squares.

1608

kcal

Calories

124

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 20 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 6 lamb shanks, 1 large Spanish onion, 6 cloves garlic, minced, and more.

Yes, Braised Lamb Shanks with Roasted Vegetables and Buckwheat (Kasha) Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Braised Lamb Shanks with Roasted Vegetables and Buckwheat (Kasha) Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions