Description
Braised Lamb Shank with Creamy Mashed Potatoes is a soul-warming dish perfect for special occasions or cozy nights. Tender lamb shanks are slow-cooked in a rich, herbaceous broth and served atop buttery mashed potatoes. This elegant yet simple meal is a guaranteed crowd-pleaser that combines rustic charm with gourmet flavor.
Ingredients
For the Lamb Shank
- 2 lamb shanks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 2 cups beef or vegetable broth
- 1 cup diced tomatoes (canned or fresh)
- 1 tsp rosemary (fresh or dried)
- 1 tsp thyme (fresh or dried)
- 1 tsp paprika
- Salt and pepper to taste
For the Mashed Potatoes
- 4 large potatoes, peeled and cubed
- 1/4 cup butter
- 1/2 cup milk or cream
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C).
- Heat olive oil in an ovenproof pot over medium heat. Season lamb shanks with salt and pepper. Brown on all sides (about 5 minutes). Remove and set aside.
- In the same pot, sauté onion, garlic, carrot, and celery until softened (about 5 minutes).
- Add broth, diced tomatoes, rosemary, thyme, and paprika. Bring to a simmer.
- Return lamb shanks to the pot. Cover and transfer to the oven. Braise for 2.5–3 hours, turning occasionally, until the meat is tender and falling off the bone.
- For mashed potatoes: Boil potatoes in salted water for 15–20 minutes or until tender. Drain, then mash with butter, milk, salt, and pepper.
- Serve lamb shanks over mashed potatoes. Drizzle sauce on top and garnish with parsley.
- Preheat oven to 325°F (160°C).
- Heat olive oil in an ovenproof pot over medium heat. Season lamb shanks with salt and pepper. Brown on all sides (about 5 minutes). Remove and set aside.
- In the same pot, sauté onion, garlic, carrot, and celery until softened (about 5 minutes).
- Add broth, diced tomatoes, rosemary, thyme, and paprika. Bring to a simmer.
- Return lamb shanks to the pot. Cover and transfer to the oven. Braise for 2.5–3 hours, turning occasionally, until the meat is tender and falling off the bone.
- For mashed potatoes: Boil potatoes in salted water for 15–20 minutes or until tender. Drain, then mash with butter, milk, salt, and pepper.
- Serve lamb shanks over mashed potatoes. Drizzle sauce on top and garnish with parsley.
Notes
- Vegetable Additions: Include mushrooms, parsnips, or pearl onions for extra depth.
- Wine Option: Add 1/2 cup of red wine for a richer sauce.
- Thickening Sauce: Use a cornstarch slurry or reduce sauce on the stove.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: European
