Braised Lamb with Carrots

Braised lamb? Count us in! Garnish this braised lamb and carrots with sliced, seasoned apples for some extra flair. Serve over polenta for a mouthwatering meal.



Prep time

20 minutes

Cook time

2 hours 50 minutes



Cook it with our

Enameled Dutch Oven


  • 2, 1.5 pounds of lamb shanks
  • 1 teaspoon allspice, ground
  • ¼ cup olive oil
  • 3 carrots, peeled, chopped
  • 4 shallots, peeled, halved
  • ¼ cup rosemary, chopped fine
  • 1 cup (plus 2 tablespoons) balsamic vinegar, divided
  • 2-3 cups water
  • 1 red apple, sliced
  • Salt and freshly ground pepper, to taste
  • Polenta, for serving


  1. Season the lamb with allspice, salt, and pepper. Add the oil to a 6 Quart Enameled Cast Iron Dutch Oven over medium-high heat and sear the lamb to a deep brown color on all sides, 12-15 minutes. Remove the lamb from the pot and reserve for later.
  2. Add the carrots and shallots and cook slightly, 5 minutes. Add the rosemary and cook until fragrant, 2-3 minutes.
  3. Deglaze the pot with 1 cup balsamic vinegar, add the lamb back to the pot, and cover with enough water that the lamb is covered ¾ of the way up. Cover with the lid and braise the lamb until tender, 2.5-3 hours.
  4. For the garnish, season the apple with the remaining vinegar, salt, and pepper. Plate the lamb either bone-in or off the bone, garnish with sliced apples, and serve right away.

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