Wooster-Braised Lamb Shanks with Roasted Root Vegetables and Barley Pilaf

Wooster-Braised Lamb Shanks with Roasted Root Vegetables and Barley Pilaf

A cozy, rustic dinner that uses Wooster Sauce to build a glossy, savory-slightly-sweet braise. Slow-braised lamb shanks become fall-apart tender while roasted roots add caramelized depth. A nutty barley pilaf soaks up the braising juices for a comforting, restaurant-style plate.

Ingredients

• 4 lamb shanks (about 3 to 3.5 pounds total)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, cut into 1-inch chunks
• 2 parsnips, cut into 1-inch chunks
• 1 small celery root or 2 stalks celery, chopped
• 2 tablespoons tomato paste
• 1 cup red wine (or extra beef stock)
• 2 cups low-sodium beef or lamb stock
• 1/3 cup Wooster Sauce (plus extra for finishing)
• 2 tablespoons soy sauce
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon butter
• 2 tablespoons chopped flat-leaf parsley, for garnish

For the Barley Pilaf

• 1 cup pearl barley, rinsed
• 1 3/4 cups vegetable or chicken stock
• 1 small shallot, minced
• 1 tablespoon olive oil
• 1/4 cup toasted slivered almonds (optional)
• Salt and pepper to taste

Instructions

1. Preheat oven to 325F (160C). Season lamb shanks generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides until deeply golden, about 3-4 minutes per side. Transfer shanks to a plate.
3. Reduce heat to medium. Add onion and a pinch of salt to the pot and cook until softened, about 5 minutes. Add garlic, carrots, parsnips, and celery root and cook 4 minutes more to take off raw edge.
4. Stir in tomato paste and cook 1 minute. Pour in red wine, scraping up browned bits from the bottom. Let wine reduce by half, about 3 minutes.
5. Return lamb shanks to the pot. Add beef stock, Wooster Sauce, soy sauce, rosemary, thyme, and bay leaf. The liquid should come about two-thirds up the shanks; add a bit more stock or water if needed.
6. Bring to a gentle simmer on the stovetop, then cover and transfer the pot to the oven. Braise until meat is tender and falling from the bone, about 2 to 2 1/2 hours.
7. While lamb braises, make the barley pilaf. In a small saucepan, heat olive oil over medium heat. Add shallot and cook until softened, 2 minutes. Add rinsed barley and toast lightly for 1-2 minutes, stirring. Add stock, bring to a simmer, then cover and reduce heat to low. Cook until barley is tender but chewy, about 25-30 minutes. Stir in butter and toasted almonds if using. Season with salt and pepper and keep warm.
8. After braising, carefully remove shanks and keep warm. Strain the braising liquid into a saucepan and skim off excess fat. Simmer the liquid until it reduces and slightly thickens, about 8-10 minutes. Taste and whisk in an additional 1 to 2 tablespoons of Wooster Sauce to create a glossy, balanced glaze that highlights the sauce’s tangy-sweet savory profile.
9. Arrange barley pilaf on each plate. Place a lamb shank on top or beside the pilaf, spoon roasted vegetables around, and drizzle the reduced Wooster glaze over the lamb. Garnish with chopped parsley and a sprig of thyme.

Serving Suggestions

• Serve with a simple green salad dressed in lemon and olive oil to cut richness.
• Leftovers keep well; shred remaining meat into sandwiches or toss with pasta and a splash of the glaze.

Notes

• Wooster Sauce adds a bright umami lift to the braise. Adjust added sauce in the glaze to taste depending on how sweet or tangy you like the finish.
• If you prefer a quicker method, short braising in an Instant Pot on high pressure for 45 minutes followed by a natural release will also work, then reduce liquid separately to glaze.