Description
This comforting dish features tender lamb shanks braised in red wine and beef broth, infused with aromatic garlic and onions. Served on a bed of creamy, buttery mashed potatoes, it offers a perfect balance of rich flavors and satisfying textures ideal for a hearty meal.
Ingredients
Scale
For the Lamb Shank:
- 2 lamb shanks
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
For the Mashed Potatoes:
- 4 large potatoes, peeled
- ½ cup heavy cream
- 4 tbsp butter
- Salt and pepper to taste
Instructions
- Brown the Lamb Shanks: In a large pot, heat a bit of oil over medium-high heat. Season the lamb shanks with salt and pepper. Brown them on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes.
- Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to reduce by half, about 5-7 minutes.
- Add Broth and Lamb: Return the lamb shanks to the pot and add the beef broth. Bring to a gentle simmer.
- Braise the Lamb: Cover the pot and let the lamb shanks simmer on low heat for about 2 hours, or until they are tender and falling off the bone. Check occasionally and add more broth if necessary.
- Prepare the Mashed Potatoes: While the lamb shanks are cooking, peel and chop the potatoes. Boil them in salted water until soft, about 15-20 minutes. Drain and return to the pot.
- Mash and Cream: Add butter and heavy cream to the potatoes. Mash until smooth and creamy, seasoning with salt and pepper to taste.
- Serve: Once the lamb shanks are tender, serve them on a bed of creamy mashed potatoes, spooning the braising liquid over the top.
Notes
- Use a heavy-bottomed pot or Dutch oven for even cooking and better braising results.
- Choosing quality red wine will enhance the depth of flavor in the lamb sauce.
- For extra richness, you can add a splash of the lamb braising liquid to the mashed potatoes before serving.
- Leftover lamb can be stored in the refrigerator for up to 3 days and reheated gently to maintain tenderness.
