Braised Lamb Shanks with Celery Root and Rosemary

Dinner1-PotLambLamb Stew

Lamb shanks are melt in your mouth delicious braised with celery root, cabbage, and rosemary. Cut the meat away from the bones and serve like a stew!

Photography Credit: Elise Bauer

Do you like lamb?

It’s usually towards the end of winter that I start getting a craving for it. Not the chop variety, but a big old pot of stew or braised lamb shanks. Something hearty, something filling, something that will hold me through the week.

Our Favorite Videos

For my birthday a few weeks ago we made rack of lamb with the chops served on puréed celery root. The flavors were so good together I decided to bring them alive in a stew.

Lamb Shanks Celery Root

Wow! This is a great way to serve lamb shanks.

We sear a couple shanks first to get good browning, then cook them with onions, rosemary, and a little stock. Half way through the cooking we add in chopped celery root and green cabbage.

Since this is the kind of recipe you need to serve in a bowl (more stew-ish than stand-alone shank-ish), when the shanks are done, we strip the meat off the bones and return them to the pot. But you could leave them on the bones if you like. I’m only using 2 shanks for a recipe that serves 4 to 6, so it seems to make more sense to take the meat off.


Braised Lamb Shanks with Celery Root and Rosemary Recipe

  • Prep time: 10 minutes
  • Cook time: 2 hours, 20 minutes
  • Yield: Serves 4 to 6


  • 2 tablespoons extra virgin olive oil
  • 2 lamb shanks (3 to 3 1/2 pounds total), trimmed of excess fat
  • Salt
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 8 cloves garlic, peeled and crushed
  • 2 sprigs rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 cup chicken stock
  • 2 large celery roots (about 3 pounds total)
  • 1/2 head of green cabbage
  • 1 tablespoon balsamic vinegar
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley


1 Salt the lamb shanks: Sprinkle shanks with salt and let sit while you prep the ingredients.

2 Brown the shanks: Heat oil in a large (6 quart), thick-bottomed pot on medium high heat. Pat shanks dry with paper towels, add them to the pot and sear to brown on all sides.

When sufficiently browned, remove shanks to a bowl, set aside.

3 Sauté onions and garlic: Add chopped onions to the pot and cook until translucent and beginning to color, about 5 minutes. Add garlic cloves and cook a minute more.

4 Add rosemary, thyme, bay, shanks, stock, then simmer: Place sprigs of rosemary, thyme, the bay leaves on top of the onions.

Place the seared lamb shanks on top. Sprinkle with a teaspoon of salt. Add the chicken stock. Bring the stock to a simmer, lower the heat to the lowest setting to maintain a simmer, and cover. Let simmer for 1 hour.

5 Prep celery root and cabbage: While the shanks are cooking prepare the celery root and cabbage. Cut off the knobby end of the celery root. Place the celery root cut side down on cutting board to stabilize it. Use a strong knife to cut away the outside peel. Once peeled, cut the celery root into 1 1/2-inch cubes.

celery root

Core the cabbage and slice the cabbage into 1 1/2-inch thick slices.

5 Add celery root and cabbage to pot: After an hour, remove the shanks from the pot. Add the sliced cabbage and chunks of celery root. Sprinkle with balsamic vinegar.

Return the shanks to the pot, nestling them in the celery root and cabbage.

6 Simmer until celery root is cooked and shanks are tender: Increase heat to return the pot to a simmer, lower the heat to maintain a simmer, cover and cook for another 45 minutes to an hour, until the celery root is cooked through and the shanks are tender.

7 Cut meat away from bones, chop, return meat to pot: Remove the shanks from the pot. Cut the meat away from the bones. Roughly chop the meat and return to the pot.

Add salt and pepper to taste. Sprinkle with parsley to serve.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.


Celery Root Mash here on Simply Recipes

Lamb Stew with Root Vegetables here on Simply Recipes

Braised Lamb Shanks here on Simply Recipes

Slow Cooked Lamb Shanks in Red Wine Sauce from Nagi of Recipe Tin Eats

Lamb Shanks Celery Root

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

14 Comments / Reviews

No ImageBraised Lamb Shanks with Celery Root and Rosemary

Did you make it? Rate it!

  1. Nagi

    Hi Elise, thank you for sharing my Lamb Shanks in Red Wine Sauce! Delighted to see you have a variety of lamb shank recipes on Simply Recipes, especially given that from what I know, lamb isn’t that huge in America. Whereas us Aussies are obsessed with lamb! :) Your version looks delightful. I’ve never made lamb shanks with a clear sauce / stock, I only ever make it with stronger flavoured sauces so I’m keen to try this! N x

  2. David Waterbury

    I made this last week and invited my mother-in-law over to celebrate her birthday which was a day or 2 earlier. It was delicious and made dinner for three that first night and lots of left overs which we enjoyed a couple more times. I had never cooked with celeriac before and was surprised how easy it was to prepare. The flavor was pleasant as well.


    Show Replies (1)
  3. Judy B.

    My hubby LOVES lamb shanks, and we just happen to have some celeriac in our garden right now, along with fresh thyme, rosemary and parsley. I’m going to try this recipe tonight. Thanks so much for something new to try. (and Happy Belated Birthday!)

    Show Replies (1)
  4. Alida @My Little Italian Kitchen

    I love lamb and we have it at least every 2 weeks in my household. I love the way you have cooked it here. I often use celery in my stews and soups too as it adds so much flavour.

  5. Daniel

    Where do you get your celery root? I haven’t been able to find it here in NC.

    Show Replies (1)
View More
Lamb Shanks Celery RootBraised Lamb Shanks with Celery Root and Rosemary