Name: Lamb Shank with Creamy Mashed Potatoes
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 2 large lamb shanks; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 carrot, chopped; 2 celery stalks, chopped; 2 cups beef broth; 1 cup red wine; 1 can (14 oz) diced tomatoes; 2 sprigs fresh rosemary; Salt and pepper to taste; 4 large potatoes, peeled and quartered; 4 tablespoons butter; 1/2 cup heavy cream; Salt and pepper to taste

Description

This tender, slow-braised lamb shank is served over a bed of creamy mashed potatoes, creating a hearty and luxurious dish. With a rich red wine and beef broth sauce, this meal is perfect for a special occasion or a comforting dinner.

Ingredients

Scale

For the Lamb Shanks:

2 large lamb shanks
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 carrot, chopped
2 celery stalks, chopped
2 cups beef broth
1 cup red wine
1 can (14 oz) diced tomatoes
2 sprigs fresh rosemary
Salt and pepper to taste

For the Mashed Potatoes:

4 large potatoes, peeled and quartered
4 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste

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Instructions

Prepare the Lamb Shanks: Preheat the oven to 325°F (165°C). Heat olive oil in a large oven-safe pot over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides. Remove the lamb shanks and set them aside.
Sauté the Vegetables: In the same pot, sauté the chopped onion, minced garlic, carrot, and celery until softened, about 5 minutes.
Deglaze the Pot: Add the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes and rosemary.
Braise the Lamb Shanks: Return the lamb shanks to the pot, making sure they are partially submerged in the liquid. Bring to a simmer, then cover and transfer the pot to the preheated oven. Braise the lamb shanks for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
Prepare the Mashed Potatoes: While the lamb shanks are braising, boil the peeled and quartered potatoes in salted water until tender, about 20 minutes. Drain the potatoes and mash them with butter and heavy cream. Season with salt and pepper to taste.
Serve: Serve the lamb shanks over the creamy mashed potatoes, spooning some of the braising liquid on top for extra flavor.

Notes

If you prefer, you can add additional herbs such as thyme or bay leaves to the braising liquid for more depth of flavor.
This dish pairs well with a side of steamed vegetables or a fresh salad for balance.

Prep Time: 20 minutes
Cook Time: 3 hours