Description
Mediterranean lamb shank symphony sings with tender, fall-off-the-bone meat nestled beside creamy mashed potatoes and perfectly roasted seasonal vegetables. Robust flavors and hearty comfort invite you to savor this classic culinary masterpiece from Southern Italy.
Ingredients
Scale
Meat:
- 2 lamb shanks
Herbs and Seasoning:
- 2 sprigs rosemary
- Salt and pepper to taste
Vegetables:
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 large potatoes, peeled and cubed
- Assorted vegetables (carrots, zucchini, bell peppers)
Liquids and Oils:
- 2 tablespoons (30 milliliters) olive oil
- 1 cup (240 milliliters) red wine
- 2 cups (480 milliliters) beef broth
- 1/2 cup (120 milliliters) milk
Instructions
- Prepare the kitchen environment by warming the oven to 350F (175C) to create an ideal cooking atmosphere.
- Generously coat lamb shanks with salt and pepper, ensuring full seasoning coverage for robust flavor development.
- Activate a large oven-proof pot over medium-high heat, introducing olive oil to create a sizzling surface for meat browning.
- Carefully rotate lamb shanks, developing a rich golden exterior that seals in succulent juices and creates complex flavor layers.
- Introduce chopped onions and minced garlic, sautéing until they transform into a fragrant, translucent base that enhances the meat’s profile.
- Deglaze the pot with red wine and beef broth, meticulously scraping caramelized fragments from the bottom while incorporating rosemary sprigs for aromatic depth.
- Secure the pot’s lid and transition to the preheated oven, allowing lamb to braise slowly for 2-3 hours until meat becomes extraordinarily tender and effortlessly separates from the bone.
- Simultaneously prepare mashed potatoes by boiling cubed potatoes in salted water for 15-20 minutes, then transforming them into a creamy accompaniment using milk, salt, and pepper.
- Prepare roasted vegetables by coating carrots, zucchini, and bell peppers with olive oil, salt, and pepper, then roasting for 20-25 minutes until they achieve a perfect caramelized tenderness.
- Artfully plate the braised lamb shanks alongside creamy mashed potatoes and vibrant roasted vegetables, creating a visually stunning and flavor-rich dining experience.
Notes
- Check lamb freshness by ensuring it has a bright red color and firm texture without any strong odors.
- Choose bone-in lamb shanks for maximum flavor and tenderness during braising process.
- Pat lamb shanks dry before seasoning to achieve perfect golden-brown sear and enhance caramelization.
- Low and slow cooking method breaks down tough connective tissues, creating melt-in-your-mouth meat texture.
- Opt for high-quality red wine like Cabernet Sauvignon or Syrah to enhance braising liquid’s depth and richness.
- Replace beef broth with vegetable broth for a lighter alternative or accommodate vegetarian preferences.
- Allow meat to rest after cooking for 10-15 minutes to redistribute juices and maintain optimal moisture.
- Customize roasted vegetables by adding seasonal produce like parsnips or butternut squash for variety.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Lunch, Dinner
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 850 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 55 g
- Cholesterol: 140 mg