Description
This melt-in-your-mouth braised lamb shank is slow-cooked to perfection, served alongside creamy mashed potatoes and savory roasted vegetables. A comforting, elegant dish that’s perfect for a special dinner or holiday meal. With rich flavors from red wine, rosemary, and tender vegetables, this meal is a true feast.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F (175°C).
- Season the lamb shanks generously with salt and pepper.
- Heat olive oil in a large oven-proof pot over medium-high heat. Brown the lamb shanks on all sides until golden.
- Add the chopped onion and minced garlic, cooking until softened and fragrant.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Add the rosemary sprigs.
- Cover the pot and transfer it to the oven. Braise the lamb for 2-3 hours, or until the meat is tender and falling off the bone.
- While the lamb is cooking, boil the peeled and cubed potatoes in salted water until soft, about 15-20 minutes. Drain and mash with milk, salt, and pepper to taste.
- For the roasted vegetables, toss carrots, zucchini, and bell peppers with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender.
- Serve the braised lamb shanks with the mashed potatoes and roasted vegetables.
Notes
- If you don’t have an oven-proof pot, you can transfer the lamb and broth to a Dutch oven or another heavy-duty pot.
- For a richer flavor, you can add a tablespoon of butter to the mashed potatoes.
- You can substitute any vegetables you prefer for roasting—sweet potatoes, parsnips, or Brussels sprouts would also work well.
- Prep Time: 15 minutes
- Cook Time: 3 hours