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Succulent Braised Lamb Shank with Creamy Mashed Potatoes


  • Author: Amelia Hall
  • Total Time: 3 hours 30 minutes
  • Yield: Serves 4

Description

Indulge in the comforting flavors of braised lamb shank with creamy mashed potatoes and roasted vegetables. This hearty dish features fork-tender lamb that falls off the bone, nestled atop a bed of velvety mashed potatoes, complemented by vibrant seasonal vegetables. Perfect for family gatherings or cozy dinners, this recipe promises an unforgettable culinary experience that warms both the heart and soul.


Ingredients

Scale

4 lamb shanks (about 1 pound each)

– 2 tablespoons extra virgin olive oil

– 6 cloves garlic, minced

– 1 large onion, diced

– 2 medium carrots, chopped

– 1 cup dry red wine (e.g., Merlot or Cabernet Sauvignon)

– 2 cups low-sodium beef broth

– 2 pounds russet potatoes, peeled and quartered

– 1/2 cup unsalted butter

– 1 cup whole milk or cream

– Seasonal vegetables (e.g., Brussels sprouts, parsnips)


Instructions

1. Preheat oven to 325°F (160°C). In a large pot, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper; sear until browned on all sides. Remove and set aside.

2. In the same pot, sauté onions, garlic, and carrots until softened. Pour in red wine, scraping up browned bits; simmer until reduced.

3. Add beef broth and return lamb shanks to the pot. Cover and transfer to the oven; braise for 2–3 hours until tender.

4. Meanwhile, boil potatoes in salted water until fork-tender. Drain and mash with butter and milk; season to taste.

5. Roast seasonal vegetables at 400°F (200°C) until caramelized (about 25–30 minutes).

6. Serve lamb shank over mashed potatoes with roasted vegetables on the side.

Notes

– For enhanced flavor, marinate the lamb overnight using red wine and herbs.

– Feel free to customize roasted veggies based on seasonal availability.

  • Prep Time: 30 minutes
  • Cook Time: 3 hours

Nutrition

  • Calories: 600
  • Fat: 30g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 35g