There’s something truly magical about a slow-braised Lamb Shank with Creamy Mashed Potatoes. The lamb becomes meltingly tender, infused with aromatic herbs and a rich, deep sauce, while the mashed potatoes soak up every bit of flavor. Whether you’re making a cozy Sunday supper or impressing guests at a dinner party, this dish delivers comfort and elegance in every bite. Get ready to fall in love with a recipe that’s as rewarding to make as it is to eat!
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each item plays a special part in crafting the ultimate Lamb Shank with Creamy Mashed Potatoes. Simple staples like onions and carrots bring sweetness, while red wine and fresh herbs build layers of savory depth you can taste in every forkful.
- Lamb Shanks: Choose meaty, bone-in shanks for the richest flavor and fall-apart tenderness.
- Olive Oil: Adds a lovely, fruity base for searing and sautéing the vegetables.
- Onion: Chopped onion gives a naturally sweet, aromatic backbone to the sauce.
- Carrots: Their gentle sweetness rounds out the savory notes of the braise.
- Celery: Brings earthiness and balance to the mirepoix.
- Garlic: Minced fresh garlic adds a delicious kick and depth of flavor.
- Tomato Paste: Provides color, umami, and a hint of tang to the sauce.
- Red Wine: Use a dry red wine that you enjoy drinking; it lifts the whole dish to new heights.
- Beef Broth: The savory backbone that makes your sauce luxuriously rich.
- Fresh Rosemary: A little goes a long way, adding a woodsy aroma that pairs beautifully with lamb.
- Fresh Thyme Leaves: Thyme’s subtle flavor melds perfectly with the other herbs.
- Bay Leaves: These infuse the braise with a delicate herbal note.
- Salt and Black Pepper: Season generously to bring out the best in your lamb and potatoes.
- Yukon Gold Potatoes: Their creamy texture makes the silkiest mashed potatoes.
- Heavy Cream: For that irresistibly smooth, velvety finish.
- Unsalted Butter: Adds richness and a subtle, nutty flavor to the mash.
How to Make Lamb Shank with Creamy Mashed Potatoes
Step 1: Sear the Lamb Shanks
Start by patting the lamb shanks dry and seasoning them liberally with salt and pepper. This ensures a savory crust forms as you sear them in heated olive oil. Take your time browning each side—this step locks in juices and builds the first layer of flavor for your Lamb Shank with Creamy Mashed Potatoes.
Step 2: Sauté the Aromatics
Once the lamb is browned and set aside, add chopped onion, carrots, and celery to the same pot. Sauté until softened and fragrant, then stir in minced garlic and tomato paste. Let everything cook together for a minute to create a deeply flavorful foundation for your braise.
Step 3: Deglaze and Build the Sauce
Pour in the red wine, scraping up the browned bits from the bottom of the pot. This step is where all the magic happens—those caramelized bits dissolve into the wine, enriching the sauce. Once it’s simmered for a couple of minutes, add the beef broth, rosemary, thyme, and bay leaves, stirring everything to combine.
Step 4: Braise the Lamb
Return the browned lamb shanks to the pot, nestling them into the flavorful sauce. Cover and transfer to a preheated oven, letting the lamb slowly braise for 2 ½ to 3 hours. You’ll know it’s ready when the meat is so tender it’s falling off the bone, and the sauce is thick and aromatic—this is the heart of any great Lamb Shank with Creamy Mashed Potatoes.
Step 5: Make the Creamy Mashed Potatoes
While the lamb finishes cooking, boil the peeled, cubed Yukon gold potatoes until fork-tender. Drain and return to the pot, then add butter and heavy cream. Mash until completely smooth and season with salt and pepper. The result is a cloud-like mash ready to cradle your beautifully braised lamb.
Step 6: Serve and Enjoy
To plate, spoon a generous mound of creamy mashed potatoes onto each plate, top with a braised lamb shank, and ladle plenty of the rich sauce over everything. Every bite is the perfect marriage of savory lamb and buttery potatoes—a true showstopper!
How to Serve Lamb Shank with Creamy Mashed Potatoes
Garnishes
Finish your Lamb Shank with Creamy Mashed Potatoes with a sprinkle of fresh chopped parsley or thyme for a pop of color and a fresh herbal aroma. A zest of lemon can also brighten up the dish and cut through the richness, making each bite even more memorable.
Side Dishes
Pair this dish with simply roasted green beans or steamed broccoli to add a fresh, crisp contrast to the tender meat and creamy mash. A light, tangy salad with vinaigrette also cuts through the richness, balancing the meal beautifully.
Creative Ways to Present
For an elegant dinner party, serve each lamb shank atop a swoosh of mashed potatoes on a large, shallow plate and drizzle the reduced sauce around the edges. You can also serve family-style with the lamb shanks nestled in a bed of potatoes on a big platter, letting everyone dig in together.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the lamb shanks and mashed potatoes separately in airtight containers in the refrigerator. They’ll stay delicious for up to three days, and the flavors often deepen overnight!
Freezing
The braised lamb shanks freeze exceptionally well. Place them, with some sauce, in freezer-safe containers and freeze for up to 2 months. For best results, freeze the mashed potatoes separately, as dairy-rich mash can change texture after freezing—though a splash of cream when reheating can help restore their creaminess.
Reheating
Gently reheat the lamb shanks in their sauce on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce. Warm the mashed potatoes separately, adding a bit of cream or butter to refresh their texture. This way, your Lamb Shank with Creamy Mashed Potatoes will taste just as wonderful as the day you made it!
FAQs
Can I use a different cut of lamb?
Absolutely! While shanks are preferred for their tenderness and flavor, you can use lamb shoulder or even beef short ribs for a similar effect. Adjust cooking times as needed to ensure the meat is falling-off-the-bone tender.
What can I substitute for red wine?
If you prefer not to use wine, substitute with extra beef broth plus a tablespoon of balsamic vinegar or red wine vinegar for depth and acidity. The sauce will still be rich and flavorful!
Can I make Lamb Shank with Creamy Mashed Potatoes in advance?
Yes! Both the lamb and mashed potatoes can be made a day ahead. Reheat gently before serving, and the flavors will have even more time to develop, making your meal even more spectacular.
What’s the best way to thicken the sauce?
After removing the lamb shanks, simmer the sauce uncovered on the stovetop for about 10 minutes. This reduces and concentrates the flavors, resulting in a luxurious gravy to spoon over your Lamb Shank with Creamy Mashed Potatoes.
Is this dish gluten-free?
Yes! As written, Lamb Shank with Creamy Mashed Potatoes is naturally gluten-free, making it a wonderful choice for anyone avoiding gluten without compromising on flavor or comfort.
Final Thoughts
If you’re searching for a meal that’s both comforting and impressive, you can’t go wrong with Lamb Shank with Creamy Mashed Potatoes. From the savory, fork-tender lamb to the buttery, cloud-like potatoes, every element comes together to create pure dinnertime joy. Give it a try—you’ll be glad you did!
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Lamb Shank with Creamy Mashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Description
This classic Lamb Shank with Creamy Mashed Potatoes recipe features tender braised lamb shanks cooked slowly in red wine, beef broth, and fragrant herbs, served over rich and buttery Yukon gold mashed potatoes. It’s a comforting, elegant main course perfect for holiday dinners or special occasions.
Ingredients
For the Lamb Shanks:
- 4 lamb shanks (about 1 pound each)
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 ½ cups red wine
- 2 cups beef broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- Salt and black pepper to taste
For the Mashed Potatoes:
- 2 pounds Yukon gold potatoes, peeled and cubed
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Preheat and Season: Preheat your oven to 325°F (160°C). Pat the lamb shanks dry with paper towels and season them generously with salt and black pepper to bring out their natural flavors.
- Sear the Lamb Shanks: Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks in batches, about 3–4 minutes per side, until they develop a deep brown crust. Remove them from the pot and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Cook for 5–6 minutes until the vegetables are softened and fragrant. Stir in the minced garlic and tomato paste, cooking for another minute to deepen the flavor.
- Deglaze and Add Liquids: Pour in the red wine, scraping the bottom of the pot to lift any browned bits. Let the wine simmer for 2–3 minutes to reduce slightly. Then add beef broth, chopped rosemary, thyme leaves, and bay leaves.
- Braise the Lamb: Return the seared lamb shanks to the pot. Cover with the lid and transfer the pot to the preheated oven. Braise for 2 ½ to 3 hours until the meat is tender and falling off the bone.
- Prepare Mashed Potatoes: While the lamb cooks, place the cubed Yukon gold potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return the potatoes to the pot.
- Mash and Season Potatoes: Add unsalted butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and black pepper to taste.
- Serve: Plate each lamb shank over a bed of creamy mashed potatoes. Spoon some of the braising sauce over the top for extra flavor. Enjoy your elegant and hearty meal.
Notes
- For extra depth of flavor, remove the lamb shanks once cooked and simmer the braising liquid uncovered on the stove for 10 minutes to reduce and thicken before serving.
- This dish pairs beautifully with roasted green beans or steamed broccoli for a balanced meal.
- Use Yukon gold potatoes for their buttery texture and creamy finish in mashed potatoes.
- Red wine adds richness to the sauce; a dry red like Cabernet Sauvignon or Merlot works best.
Nutrition
- Serving Size: 1 lamb shank with mashed potatoes
- Calories: 670
- Sugar: 5g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 55g
- Cholesterol: 185mg
