Braised Lamb Shank with Mashed Potatoes

 

 

 

 

 

 

 

 

 

 Ingredients:

For the Lamb Shanks:
4 lamb shanks
Salt & black pepper (to taste)
2 tbsp olive oil
1 onion, chopped
3 carrots, diced
3 garlic cloves, minced
1 cup red wine
2 cups beef or chicken stock
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
2 sprigs rosemary
2 sprigs thyme
1 bay leaf

For the Mashed Potatoes:
2 lbs potatoes, peeled & cubed
1/2 cup heavy cream
4 tbsp unsalted butter
Salt & black pepper (to taste)

For Garnish:
Fresh parsley, chopped
Roasted cherry tomatoes (optional)

 

 Step by Step:

Season & Sear the Lamb Shanks:

Season lamb shanks with salt & pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Sear the lamb on all sides until browned (4-5 minutes per side). Remove and set aside.
Sauté the Vegetables:

In the same pot, add onion, carrots, and garlic.
Sauté for 5-7 minutes until softened.
Deglaze & Build the Sauce:

Pour in red wine, scraping up browned bits. Simmer for 2-3 minutes.
Stir in tomato paste, crushed tomatoes, and stock.
Add rosemary, thyme, and bay leaf.
Braise the Lamb Shanks:

Return the lamb to the pot, ensuring it’s submerged in the sauce.
Cover and braise in the oven at 325°F (160°C) for 2.5-3 hours, turning halfway, until tender.
Make the Mashed Potatoes:

Boil potatoes in salted water until tender (15-20 minutes).
Drain and mash with butter, cream, salt, and pepper until smooth.
Serve & Enjoy!

Plate the lamb shanks over mashed potatoes.
Spoon the sauce over the top and garnish with parsley & roasted cherry tomatoes.
Prep Time: 20 minutes | Cook Time: 3 hours | Total Time: 3 hours 20 minutes
Calories: ~550 per serving | Protein: ~45g per serving