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
Scale
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
