No ImageBraised Lamb Shanks with Celery Root and Rosemary

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  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.


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  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!)

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  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.

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