Provencal Braised Lamb Shanks with Spring Vegetables

Written by on in Dinner, Easter, French, Lamb, Main Course

Celebrate Easter with these Provencal Braised Lamb Shanks, simmered slowly in a fragrant white wine broth with fresh spring vegetables and aromatic herbs. This French-inspired centerpiece is meltingly tender, bursting with rustic flavors, and perfect for a festive gathering. Serve with crusty bread or creamy mashed potatoes for a truly memorable holiday meal.

Top Tip

For the most succulent lamb, braise low and slow, and let the shanks rest in their cooking liquid before serving to absorb even more flavor.

Ingredients

For the Lamb Shanks

  • 4 lamb shanks (about 1 lb each)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 2 cups low-sodium chicken or vegetable broth
  • 1 (14 oz) can diced tomatoes, undrained
  • 1 teaspoon herbes de Provence (or a mix of dried thyme, rosemary, and oregano)
  • 2 bay leaves
  • 1 lemon, zested

For the Spring Vegetables

  • 1 cup baby potatoes, halved
  • 1 cup baby carrots or sliced regular carrots
  • 1 cup green beans, trimmed
  • 1 cup fresh or frozen peas

To Finish

  • Chopped fresh parsley
  • Zest of 1 lemon (for garnish)

Steps

  1. Preheat your oven to 325°F (160°C). Pat the lamb shanks dry and season generously with salt and pepper.
  2. In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat. Brown the lamb shanks on all sides (about 8 minutes total). Remove and set aside.
  3. Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Stir in garlic and tomato paste; cook 1 more minute.
  4. Deglaze with white wine, scraping up any browned bits. Simmer for 2 minutes.
  5. Return lamb shanks to the pot. Add broth, diced tomatoes (with juice), herbes de Provence, bay leaves, and lemon zest. Bring to a simmer.
  6. Cover and transfer to the oven. Braise for 1.5 hours.
  7. Remove pot from oven. Add potatoes and carrots around the lamb. Cover and return to oven for 30 minutes.
  8. Add green beans and peas. Cover and cook an additional 15-20 minutes, until lamb is fork-tender and vegetables are just cooked through.
  9. Discard bay leaves. Taste and adjust seasoning. Sprinkle with parsley and lemon zest before serving.

Nutrition

  • Calories: 570
  • Protein: 42g
  • Net Carbs: 23g
  • Fat: 32g
  • Fiber: 6g

Tips

  • If your pot isn’t large enough for all the vegetables, finish them separately in a little broth and add before serving.
  • This dish can be made a day ahead; flavors deepen as it rests. Gently reheat before serving.

FAQs

Can I use a different cut of lamb?

Yes! Lamb shoulder or stew meat can be substituted, but adjust braising time as needed for tenderness.

Cooking for one?

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What wine pairs best with this dish?

A French red like Côtes du Rhône or a light Bordeaux complements the herbs and richness beautifully.

Can I make this recipe ahead of time?

Absolutely! The flavors improve after a night in the fridge. Just reheat gently before serving.

Is there a way to make this dish gluten-free?

Yes, the recipe is naturally gluten-free—just confirm your broth and tomato paste are certified gluten-free.

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