Slow-Braised Lamb Shanks with Red Wine Reduction over Creamy Garlic Mashed Potatoes
Ingredients:
4 lamb shanks
Salt and freshly cracked black pepper
2 tbsp olive oil
1 large onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
1½ cups red wine
3 cups beef or lamb broth
2 sprigs fresh rosemary
2 bay leaves
For the Mashed Potatoes:
2 lbs Yukon Gold potatoes, peeled and cut into chunks
4 tbsp butter
½ cup whole milk (warm)
2 cloves roasted garlic (or 1 tsp garlic powder)
Salt and pepper to taste
Directions:
Prepare Lamb Shanks: Pat shanks dry and season with salt and pepper. In a heavy-bottomed pot or Dutch oven, heat olive oil and brown lamb on all sides. Remove and set aside.
In the same pot, sauté onion, carrots, celery, and garlic for 5–7 minutes until softened. Stir in tomato paste and cook for 2 minutes.
Deglaze the pot with red wine, scraping up any browned bits. Simmer for 3 minutes.
Return lamb to pot, add broth, rosemary, and bay leaves. Bring to a simmer.
Cover and braise in the oven at 325°F (160°C) for 2.5 to 3 hours, until lamb is fork-tender.
Meanwhile, boil potatoes in salted water until soft (about 15–20 minutes). Drain and mash with butter, warm milk, roasted garlic, salt, and pepper until creamy.
Serve lamb shanks over mashed potatoes. Spoon the rich sauce and vegetables over the top for extra flavor.
Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes
Kcal: ~720 kcal per serving | Servings: 4 servings