Description
Hearty lamb shank with creamy mashed potatoes brings comfort to your dinner table, offering a mouthwatering blend of tender meat and silky potato perfection. Mediterranean flavors dance together, promising a rich culinary experience you’ll savor with every delightful bite.
Ingredients
Scale
Meat:
- 2 large lamb shanks
Aromatics:
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 2 celery stalks, chopped
- 2 sprigs fresh rosemary
Liquids and Seasonings:
- 2 tablespoons (30 milliliters) olive oil
- 2 cups (470 milliliters) beef broth
- 1 cup (240 milliliters) red wine
- 1 can (14 ounces/400 grams) diced tomatoes
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 325F (165C), preparing a robust cooking environment for the lamb shanks.
- Season lamb shanks generously with salt and pepper, then sear in a hot, oiled oven-safe pot until golden brown on all surfaces, creating a rich caramelized exterior.
- Remove browned lamb shanks and set aside, keeping their delicious crust intact.
- In the same pot, sauté onions, garlic, carrots, and celery for 5 minutes, developing a fragrant vegetable base that will enhance the overall flavor profile.
- Deglaze the pot with red wine and beef broth, scraping up the flavorful browned bits from the bottom, creating a deep, complex braising liquid.
- Incorporate diced tomatoes and fresh rosemary into the liquid, building layers of aromatic complexity.
- Nestle the lamb shanks back into the pot, ensuring they are partially submerged in the flavorful braising mixture.
- Bring the liquid to a gentle simmer, then cover and transfer the pot to the preheated oven for 2 1/2 to 3 hours, allowing the meat to become incredibly tender and infused with rich flavors.
- During the braising time, prepare the mashed potatoes by boiling peeled and quartered potatoes in salted water for approximately 20 minutes until completely tender.
- Drain the potatoes and mash thoroughly with butter and heavy cream, seasoning with salt and pepper to create a smooth, luxurious side dish.
- Once lamb shanks are fall-apart tender, remove from the oven and plate over the creamy mashed potatoes.
- Generously spoon the aromatic braising liquid over the lamb shanks, ensuring maximum flavor distribution.
Notes
- Tenderize Meat Perfectly: Choose lamb shanks with good marbling to ensure maximum flavor and tenderness during the long braising process.
- Wine Selection Matters: Use a full-bodied red wine like Cabernet Sauvignon or Syrah to enhance the rich, meaty flavors of the dish.
- Low and Slow Cooking: Maintain a consistent low oven temperature to break down tough connective tissues, resulting in melt-in-your-mouth lamb.
- Customize Dietary Needs: Substitute dairy-free butter and coconut cream for lactose-intolerant guests, keeping the dish’s luxurious texture intact.
- Prep Time: 15 minutes
- Cook Time: 2 hours 50 minutes
- Category: Dinner
- Method: Braising
- Cuisine: British
Nutrition
- Serving Size: 2
- Calories: 670 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 145 mg