Braised Lamb Shanks With Root Vegetables Recipe

About this recipe

Braised Lamb Shanks with Root Vegetables is a true celebration of hearty German flavors and balanced nutrition. The tender lamb shanks are the star of this dish, seared to perfection and then gently simmered with a medley of root vegetables like carrots and mooli radish. Infused with Moroccan, Berbere, and Speculoos spices, the meal offers an aromatic experience that pairs beautifully with the natural sweetness of the vegetables. This dish not only delivers 63g of protein to fuel your day but also provides 15g of fiber to support digestion and energy levels. It's perfect for dinner, whether you're indulging after a workout or simply craving a comforting, flavorful meal. Preparing this recipe is a rewarding experience, with the slow braising process ensuring deep, rich flavors in every bite. Garnished with fresh parsley, Braised Lamb Shanks with Root Vegetables is a wholesome and satisfying option for any occasion.

Ingredients

• 450G Fresh Halal British Hind Lamb Shank - 380-450G
• 100 g Yorkshire English Carrots 100G
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 1 Onion Large 1 Each
• - Biona Capers In Olive Oil
• - Spice Kitchen Moroccan Spice Tin
• 75G Greenfields Berbere Spice Blend, 75G
• 60G Terre Exotique Speculoos Spice Blend, 60G
• 100 G Jumbo Garlic 100g
• - Sunita Lemon Juice Organic
• - Maldon Flakes Sea Salt
• 100G Heera Black Pepper Powder 100g
• - Schwartz Flat Leaf Parsley
• 400G Borough Broth Organic Tonkotsu Ramen Broth
• - Schwartz Bay Leaves
• 190G Sundried Tomato Paste, 190G
• - Thyme Bunched Herb

Instructions

1. 1. Trim excess fat from the lamb shanks and season with sea salt and black pepper evenly.
2. 2. Heat olive oil in a deep pan or air fryer on sauté mode for 2 minutes until shimmering.
3. 3. Sear the lamb shanks on all sides for 5 minutes to lock in the juices and flavor.
4. 4. Remove the shanks and set aside, then sauté chopped onions and garlic for 3 minutes until softened.
5. 5. Add chopped carrots and mooli radish to the pan, stirring well to coat with oil and aromatics.
6. 6. Sprinkle Moroccan, Berbere, and Speculoos spice blends over the vegetables, mixing evenly.
7. 7. Return lamb shanks to the pan and pour water over the mixture, ensuring the shanks are partially submerged.
8. 8. Add lemon juice to the pan and bring the mixture to a gentle boil over medium heat.
9. 9. Reduce heat to low, cover, and let simmer for 20 minutes, checking occasionally to stir.
10. 10. Uncover and cook for another 5 minutes to allow the sauce to thicken slightly.
11. 11. Garnish the dish with freshly chopped parsley before serving.
12. 12. Serve the lamb shanks and vegetables hot, ensuring an even distribution of protein and carbs per plate.