Lamb Shank with Creamy Mashed Potatoes is the ultimate comfort food for those cozy evenings when only the richest, most luxurious flavors will do. Picture ultra-tender lamb shanks, braised in a fragrant medley of red wine, herbs, and aromatics, then spooned over a pillowy bed of buttery mashed potatoes. Every bite is meltingly soft, deeply savory, and just plain irresistible—a dish that tastes as if it took all day, but is surprisingly simple once you get started!

Lamb Shank with Creamy Mashed Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Making Lamb Shank with Creamy Mashed Potatoes is surprisingly straightforward, and the ingredients, while simple, are thoughtfully chosen to build deep, layered flavor and a luscious, comforting texture. Each one plays a role, from the earthy root vegetables to the luxurious touch of butter in the mash, coming together for an unforgettable meal.

Lamb Shanks: Opt for meaty, bone-in shanks—they become meltingly tender and loaded with flavor as they braise.
Olive Oil: Gives you a golden, flavorful sear on the lamb and gets all the ingredients started on the right foot.
Onion: Lends sweetness and depth to the braising liquid as it cooks down.
Carrots: Add earthy sweetness and a pop of color to the dish.
Celery: Brings a subtle herbal crunch to the flavor base.
Garlic: No hearty braise is complete without a good dose of garlic’s warmth.
Tomato Paste: Concentrates umami and helps gives the sauce its signature body and color.
Red Wine: Provides acidity and richness for show-stopping sauce—it’s worth using a wine you’d happily drink.
Beef or Lamb Broth: Deepens the savory, meaty flavors and keeps everything juicy.
Dried Rosemary: Adds an aromatic, piney note that pairs perfectly with lamb.
Dried Thyme: Gives another fragrant, woodsy layer to the dish.
Bay Leaf: Infuses the braise with subtle herbal perfume—don’t skip it!
Salt and Pepper: Essential for bringing all these flavors together and highlighting every nuance.
Potatoes (Yukon Gold or Russet): These make for ultra-creamy mashed potatoes and soak up all that glorious sauce.
Unsalted Butter: Gives the mash a silky texture and rich flavor.
Heavy Cream or Whole Milk: Warmed, it makes the mashed potatoes luxuriously smooth and creamy.

How to Make Lamb Shank with Creamy Mashed Potatoes

Step 1: Sear the Lamb Shanks

Season your lamb shanks well with salt and pepper, then sear them in hot olive oil until they’re gorgeously browned on all sides. This step locks in flavor and gives you that beautiful golden crust, which will make all the difference in the final dish.

Step 2: Sauté the Aromatics

In the same pot, toss in the chopped onion, carrots, and celery, and let them soften for about five minutes. The veggies pick up all those savory bits from the lamb, creating an incredible flavor base for the braise. Add in the garlic and a scoop of tomato paste, and let it cook just long enough to turn fragrant and slightly caramelized.

Step 3: Deglaze and Build the Sauce

Now comes the fun part: pour in the red wine and use a spoon or spatula to scrape up any browned goodness stuck to the pot. Let it bubble and reduce for a couple of minutes—the wine mellows out and lays the groundwork for your luscious sauce.

Step 4: Braise the Lamb Shanks

Add the beef or lamb broth, rosemary, thyme, and bay leaf to the pot, and nestle the lamb shanks back in. Bring everything to a gentle simmer, then cover tightly and transfer the pot to the oven. Now relax—after 2 1/2 to 3 hours, your Lamb Shank with Creamy Mashed Potatoes centerpiece will practically fall off the bone!

Step 5: Prepare Creamy Mashed Potatoes

While the lamb cooks, peel and cube your potatoes, then cook them in salted boiling water until they’re fork-tender. Drain well and mash them with plenty of butter, a generous splash of warm cream or milk, and some salt and pepper. You want them soft, silky, and ready to soak up all the delicious braising sauce.

Step 6: Serve and Enjoy

To finish, pile a generous scoop of creamy mashed potatoes onto each plate, top with a glistening lamb shank, and ladle on plenty of rich sauce with those melt-in-your-mouth vegetables. Your table is about to get a serious wow-factor!

How to Serve Lamb Shank with Creamy Mashed Potatoes

Garnishes

Sprinkle the Lamb Shank with Creamy Mashed Potatoes with freshly chopped parsley for a vibrant green pop, or try a dusting of lemon zest for a flash of brightness. For an extra-special flourish, a few whole-roasted garlic cloves nestled on the plate will impress any guest.

Side Dishes

This dish is a showstopper all by itself, but you can round out the meal with blanched green beans, buttered peas, or a crisp salad with a tangy vinaigrette to cut through the richness. Some guests love a slice of crusty bread to mop up every drop of that dreamy sauce!

Creative Ways to Present

Serve Lamb Shank with Creamy Mashed Potatoes family-style in a big, rustic Dutch oven, or plate each portion individually for a more elegant touch. For a restaurant-style look, pipe the mashed potatoes into neat swirls and perch the lamb shank right on top, finishing with a glossy spoonful of sauce and your favorite garnish.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, let the lamb and mashed potatoes cool completely before transferring to airtight containers. They’ll keep safely in the refrigerator for up to three days and the flavors deepen and improve overnight.

Freezing

Lamb shanks freeze beautifully—just remove the shanks from the bone (for easier storage), pack them with some sauce in a freezer-safe container, and freeze for up to three months. Freeze the mashed potatoes separately; just know that their texture will be slightly less creamy after thawing.

Reheating

To reheat, gently warm the lamb shanks and sauce together in a covered pot on the stovetop over low heat until they’re steaming hot. Stir in a splash of broth if it looks thick. For mashed potatoes, reheat with an extra knob of butter and a little milk, stirring until smooth and hot.

FAQs

Can I use a different cut of lamb for this recipe?

You can, but lamb shank is really the star here! The slow braising transforms it into the most tender, flavorful meat. However, lamb shoulder or neck, cut into large pieces, can be a good alternative if you can’t find shanks.

Is it possible to make Lamb Shank with Creamy Mashed Potatoes in a slow cooker?

Absolutely! After searing the shanks and sautéing the aromatics, transfer everything to your slow cooker and cook on low for 7–8 hours. Just remember to make the mashed potatoes separately at the end.

What kind of wine should I use in the braise?

Choose a dry red wine you enjoy drinking—something like Cabernet Sauvignon, Merlot, or a Syrah works beautifully. The flavor will concentrate, so even an affordable, drinkable wine makes a big difference in your sauce.

How can I thicken the sauce if it seems too thin?

Once the lamb is done, remove it from the pot and place the sauce over medium-high heat. Let it simmer and reduce for several minutes until it reaches your desired consistency, stirring often for a glossy, velvety finish.

Can I make this dish gluten-free?

Great news: Lamb Shank with Creamy Mashed Potatoes is naturally gluten-free as written! Always double-check that your broth and other packaged ingredients are certified gluten-free, just to be safe.

Final Thoughts

If you’ve been searching for a meal that truly feels like a special occasion, Lamb Shank with Creamy Mashed Potatoes is that joyful, centerpiece-worthy recipe you’ll want to share with the people you love most. Nothing brings smiles to the table quite like these meltingly tender shanks draped in rich, glossy sauce with a side of dreamy mashed potatoes. Don’t be surprised if this one earns a permanent spot in your dinner rotation!

Lamb Shank with Creamy Mashed Potatoes Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 3 hours 25 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

Tender and succulent lamb shanks braised to perfection, served over a bed of creamy mashed potatoes. This comforting dish is full of rich flavors and is sure to impress your dinner guests.

Ingredients

Scale

For the Lamb Shank:

2 lamb shanks
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup red wine
2 cups beef or lamb broth
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

For the Mashed Potatoes:

2 pounds Yukon Gold or Russet potatoes, peeled and cubed
4 tablespoons unsalted butter
1/2 cup heavy cream or whole milk (warmed)
Salt and pepper to taste

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Instructions

For the Lamb Shank: Preheat the oven to 325°F (165°C). Pat the lamb shanks dry and season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 8 minutes. Remove and set aside. In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and tomato paste, and cook for 1 minute. Pour in red wine to deglaze, scraping up any browned bits. Let it simmer for 2–3 minutes. Add broth, rosemary, thyme, and bay leaf. Return lamb shanks to the pot. Bring to a simmer, then cover and transfer to the oven. Braise for 2 1/2 to 3 hours, or until the meat is fork-tender and falling off the bone.
For the Mashed Potatoes: While the lamb cooks, boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, warm cream or milk, salt, and pepper until smooth and creamy.

Notes

This dish is even better made a day ahead and gently reheated.
For a thicker sauce, remove the lamb and simmer the braising liquid on the stove until reduced.

Prep Time: 25 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: Mediterranean