Succulent Braised Lamb Shank with Mashed Potatoes & Roasted Vegetables

If you’re craving a hearty and comforting meal, look no further than this succulent braised lamb shank served with creamy mashed potatoes and perfectly roasted vegetables. Braising the lamb allows it to become fall-apart tender, while the rich red wine and beef broth add deep flavors to the dish. Paired with fluffy mashed potatoes and caramelized roasted vegetables, this meal is perfect for a special occasion or a cozy dinner at home.

Ingredients

• 2 lamb shanks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 2 sprigs rosemary
• 4 large potatoes, peeled and cubed
• 1/2 cup milk
• Salt and pepper to taste
• Assorted vegetables (carrots, zucchini, bell peppers)

Directions

1. Preheat your oven to 350°F (175°C).
2. Season the lamb shanks generously with salt and pepper on all sides.
3. In a large oven-proof pot, heat the olive oil over medium-high heat. Once hot, add the lamb shanks and brown them on all sides. This will help seal in the flavor.
4. Once the lamb is browned, add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes.
5. Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Add the rosemary sprigs to the liquid for added flavor.
6. Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb for 2-3 hours, or until the meat is tender and falling off the bone.
7. While the lamb is braising, prepare the mashed potatoes. Boil the peeled and cubed potatoes in salted water until they are fork-tender, about 15-20 minutes. Drain and return the potatoes to the pot. Mash them with the milk, salt, and pepper until smooth and creamy.
8. For the roasted vegetables, toss the carrots, zucchini, and bell peppers with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast in the oven for about 20-25 minutes, or until they are tender and slightly caramelized.
9. Once the lamb is done, remove it from the oven and carefully serve it with the mashed potatoes and roasted vegetables. Spoon some of the braising liquid over the lamb for extra flavor.

Servings and Timing

• Servings: 2
• Prep Time: 15 minutes
• Cooking Time: 3 hours
• Total Time: 3 hours 15 minutes

Variations

• Herb variations: Try adding thyme or sage along with the rosemary for a different flavor profile in the braising liquid.
• Vegetable alternatives: Swap the carrots, zucchini, and bell peppers for other vegetables like parsnips, sweet potatoes, or Brussels sprouts.
• Add a finishing sauce: For extra richness, consider making a quick pan sauce with the braising liquid by reducing it over the stove and adding a pat of butter.
• Lamb alternatives: If you prefer a different meat, you can substitute the lamb shank with beef short ribs or pork shoulder for a similar braising effect.

Storage/Reheating

• Storage: Leftover lamb shanks can be stored in an airtight container in the fridge for up to 3 days. The mashed potatoes and roasted vegetables should also be stored separately.
• Reheating: Reheat the lamb shanks in a 350°F (175°C) oven for 20-30 minutes or until heated through. Mashed potatoes can be reheated in the microwave or on the stovetop with a splash of milk to restore their creaminess. Roasted vegetables can be warmed in the oven or microwave.

10 FAQs

1. Can I braise the lamb shanks in a slow cooker?
   Yes, you can braise the lamb shanks in a slow cooker. Simply brown the shanks in a skillet, transfer them to the slow cooker with the other ingredients, and cook on low for 6-8 hours or until tender.
2. Can I use bone-in lamb chops instead of lamb shanks?
   While lamb chops can be used, lamb shanks are ideal for braising because they become extremely tender over long cooking periods. Lamb chops may cook faster and could result in a less tender texture.
3. Can I make this recipe ahead of time?
   Yes, braised lamb shanks actually taste better the next day as the flavors have more time to meld. Simply reheat gently before serving.
4. Can I use chicken broth instead of beef broth?
   Yes, chicken broth can be used in place of beef broth, but the flavor will be slightly lighter. Beef broth provides a richer, deeper taste.
5. Can I skip the wine in this recipe?
   If you prefer not to use wine, you can substitute with additional beef broth or a mixture of broth and a splash of vinegar for acidity.
6. How do I know when the lamb shanks are done?
   The lamb shanks are done when the meat is fork-tender and easily pulls away from the bone. This usually takes about 2-3 hours in the oven at 350°F.
7. Can I use instant potatoes for the mashed potatoes?
   While using fresh potatoes is recommended for the best texture and flavor, instant mashed potatoes can be used as a shortcut in a pinch.
8. What can I serve this with instead of mashed potatoes?
   If you prefer a different side, consider serving the lamb with rice, couscous, or a simple green salad.
9. Can I braise the lamb without a lid?
   It is best to braise the lamb with a lid to retain moisture. If you don’t have a lid, cover the pot tightly with aluminum foil before placing it in the oven.
10. Can I make this recipe with a different cut of lamb?
    Yes, you can use other cuts of lamb like shoulder or neck, though they may require different cooking times. Shanks are ideal for braising due to their connective tissue, which breaks down into tender meat during long cooking.

Conclusion

This succulent braised lamb shank with mashed potatoes and roasted vegetables is the epitome of comfort food. The tender, flavorful lamb pairs beautifully with creamy mashed potatoes and sweet, caramelized vegetables, making it a dish worthy of any special occasion. With simple yet bold flavors, this meal will impress your guests and satisfy your taste buds, all while being surprisingly easy to prepare.

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