Description
Tender slow braised lamb shanks served with creamy mashed potatoes.
Ingredients
Scale
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 2 sprigs rosemary
- 2 sprigs thyme
- Salt and pepper to taste
- 2 pounds potatoes, peeled and chopped
- 1/2 cup milk
- 4 tablespoons butter
Instructions
- Preheat your oven to 300°F (150°C).
- Season the lamb shanks with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat.
- Brown the lamb shanks on all sides, then remove from the pot.
- Add onion, carrots, and celery to the pot. Cook until softened.
- Add garlic and cook for 1 minute.
- Pour in the red wine, scraping the bottom of the pot.
- Add beef broth, rosemary, and thyme.
- Return lamb shanks to the pot. Cover and transfer to the oven.
- Braise for 2.5 to 3 hours until tender.
- Meanwhile, boil potatoes until soft. Drain and mash.
- Add milk and butter to the mashed potatoes. Mix until creamy.
- Serve lamb shanks over creamy mash.
Notes
- Use a full-bodied red wine for best flavor.
- Let the lamb rest for a few minutes before serving.
- Adjust seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 shank with mash
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Slow Braised Lamb Shanks, Creamy Mash, Lamb Recipe, Comfort Food