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
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
Nutrition
- Serving Size: 1 lamb shank with mashed potatoes
- Calories: 750
- Sugar: 6g
- Sodium: 680mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 165mg
