Description
This hearty Lamb Shank with Creamy Mashed Potatoes recipe features tender braised lamb shanks simmered in red wine and beef broth, served atop rich and buttery mashed potatoes. The dish is perfect for a comforting, elegant meal that impresses with its deep flavors and melt-in-your-mouth texture.
Ingredients
Scale
For the Lamb Shank:
- 2 lamb shanks
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- Salt and pepper to taste
- 2 tbsp oil (for browning)
For the Mashed Potatoes:
- 4 large potatoes, peeled and chopped
- ½ cup heavy cream
- 4 tbsp butter
- Salt and pepper to taste
Instructions
- Brown the Lamb Shanks: In a large pot, heat oil over medium-high heat. Season the lamb shanks generously with salt and pepper. Brown them on all sides for about 3-4 minutes per side to develop flavor. Remove shanks and set aside.
- Sauté the Aromatics: In the same pot, add chopped onion and minced garlic. Cook until onions are soft and translucent, about 5 minutes, to build a flavorful base.
- Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pot to lift any browned bits. Allow the wine to reduce by half over 5-7 minutes, concentrating the flavor.
- Add Broth and Lamb: Return the browned lamb shanks to the pot. Add beef broth and bring mixture to a gentle simmer, preparing for the slow braising process.
- Braise the Lamb: Cover the pot and simmer on low heat for approximately 2 hours until the lamb is tender and easily pulls away from the bone. Check occasionally and add more broth if needed to keep the shanks partially submerged.
- Prepare the Mashed Potatoes: While the lamb cooks, boil peeled and chopped potatoes in salted water for 15-20 minutes or until fork-tender. Drain the potatoes and return them to the pot.
- Mash and Cream: Add butter and heavy cream to the hot potatoes. Mash until smooth and creamy, seasoning with salt and pepper to taste for a rich side dish.
- Serve: Place the tender lamb shanks on a bed of creamy mashed potatoes. Spoon some of the braising liquid over the top for added moisture and flavor before serving.
Notes
- If red wine is unavailable, substitute with grape juice mixed with a splash of vinegar for acidity.
- For extra flavor, add herbs like rosemary or thyme during the braising process.
- To make ahead, lamb can be braised a day in advance and reheated gently before serving.
- Leftover braising liquid can be reduced further to create a delicious sauce.
- Use russet or Yukon gold potatoes for best mashing texture.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Braising
- Cuisine: European
