Red Wine Braised Lamb with Garlic Mashed Potatoes

 

 

 

Ingredients:

4 lamb shanks
2 tbsp olive oil
Salt and black pepper, to taste
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup red wine
1 cup beef or chicken broth
1 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
For the garlic mashed potatoes:

2 lbs potatoes, peeled and cubed
4 cloves garlic, peeled
½ cup milk
4 tbsp unsalted butter
Salt and black pepper, to taste
Chopped fresh parsley (optional)

Instructions:

Prepare the lamb: Preheat your oven to 325°F (165°C). Season the lamb shanks with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the lamb shanks on all sides until browned. Set aside.
Sauté vegetables: In the same pot, sauté the onion, carrots, and celery for 5 minutes. Add garlic and cook for another minute. Stir in tomato paste and cook for 2 minutes.
Braise the lamb: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the broth, rosemary, thyme, and bay leaf. Return the lamb to the pot and cover. Transfer to the oven and braise for 2.5 to 3 hours until the lamb is tender.
Make the mashed potatoes: Boil the potatoes and garlic in a large pot until tender (15-20 minutes). Drain, return to the pot, and mash with butter, milk, salt, and pepper.
Serve: Place the lamb on a platter and spoon the braising liquid and vegetables over the top. Serve with mashed potatoes