Braised Lamb Shanks with Celery Root and Rosemary

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!

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

Ingredients

  • 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

Method

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.

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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.

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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.

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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.

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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.

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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.

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Comments

  • 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

  • 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.

    xxxxxyyyyy

  • 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!)

    • Elise Bauer

      Thanks Judy, I hope you like the stew!

      • Judy B.

        LIKE it? Much too mild a word. :-) Hubby LOVED it. The only thing I did differently was add a third lamb shank because the ones we had were quite small and a few baby carrots. This is an exquisite recipe! I got a very small serving…he ate most of it in one sitting with a small serving left over for lunch the next day. You have created some amazing recipes, Elise, but this one is spectacular! And people, please…if you don’t have balsamic vinegar, go buy some. Wow! Just a splash makes this stew so moan-worthy!

        xxxxxyyyyy

  • 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.

  • Daniel

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

    • Elise Bauer

      Hi Daniel, I just get it at our local market. If you have access to a Whole Foods, they might have it.

      • Fork Lift Operator

        This is a common problem with online chefs. Because they can get it doesn’t mean their readers can get it…especially foreign readers.

        Mark Bittman is a classic example of throwing recipes under the door with ingredients that no one will ever be able to find. Likewise, the New York Times stinks in this regard. Martian fairy dust? Sorry we’re all out!

        Myself, I don’t remember ever seeing celery root in my local stores.

        • Elise Bauer

          How weird! I’ve always been able to get celery root at our local market. Never occurred to me that it might be difficult to find. That said, I would ask your produce manager if they ever carry it, and if so when, so you can be on the lookout for it. Celery root is fantastic. Think turnip, but not bitter, and celery flavored.

          • JoeW

            It’s also called celeriac. Maybe it’s stocked under that name.

          • Jim

            I work in produce and we don’t currently carry celeriac. We’re a store that is close to a big campus and thus cater to the students. However, I’d like to try this recipe, and plan on asking my boss if he can get it. He has quite a few items in his order book that he opts not to stock. Hopefully this will be one of them

  • Chad McKenna

    We love shanks,, this years lamb weighed 175 lbs when Harvested. We did not not prepare the shanks the first few years we raised lamb. Sorry to say the dogs ate well. We wait until the new lambs arrive before enjoying the shanks now.