Description
Rich and tender lamb shanks braised in red wine, served over buttery mashed potatoes for a cozy, impressive meal.
Ingredients
Scale
- 2 lamb shanks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 2 cups beef or vegetable broth
- 2 sprigs rosemary
- 4 large potatoes, peeled and chopped
- 1/2 cup milk
- 4 tablespoons butter
Instructions
- Preheat the oven to 350°F (175°C). Season the lamb shanks with salt and pepper. Peel and chop the potatoes, preparing the onion, carrots, and garlic.
- In a large oven-proof pot, heat 2 tablespoons of olive oil over medium heat. Brown the lamb shanks on all sides, about 8–10 minutes, then set aside.
- Add onion, carrots, and garlic to the pot and cook until softened, about 5–7 minutes. Pour in red wine, scraping the bottom of the pot, and let reduce for 2–3 minutes.
- Add broth and rosemary, then return the lamb shanks to the pot. Cover and transfer to the oven, cooking for 2–3 hours until tender.
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with milk and butter, then serve with lamb shanks and braising liquid over the top.
Notes
For best flavor, allow the dish to rest overnight before reheating. Use full-fat dairy for rich mash texture.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 820
- Sugar: 4g
- Sodium: 900mg
- Fat: 41g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 48g
- Cholesterol: 120mg