Succulent Braised Lamb Shank with Mashed Potatoes and Roasted Vegetables

A comforting and flavorful dish of tender braised lamb shank served over creamy mashed potatoes and paired with perfectly roasted vegetables. This meal is rich, hearty, and perfect for a special dinner.


Ingredients

For the Lamb Shank:

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1 cup red wine
  • 2 cups beef or lamb broth
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 bay leaves
  • Salt and pepper to taste

For the Mashed Potatoes:

  • 4 large russet potatoes, peeled and chopped
  • 4 tablespoons butter
  • ½ cup heavy cream (or milk)
  • Salt and pepper to taste

For the Roasted Vegetables:

  • 2 large carrots, sliced
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 2 tablespoons olive oil
  • Salt, pepper, and fresh thyme to taste

Instructions

1. Prepare the Lamb Shank:

  • Preheat oven to 325°F (160°C).
  • Season lamb shanks generously with salt and pepper.
  • In a large oven-safe pot, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned (about 3-4 minutes per side). Remove from the pot and set aside.
  • In the same pot, sauté onions, garlic, carrots, and celery until softened, about 5-7 minutes.
  • Add tomato paste, red wine, crushed tomatoes, beef broth, rosemary, thyme, and bay leaves. Stir and bring to a simmer.
  • Return the lamb shanks to the pot, cover, and transfer to the oven. Braise for 2 ½ to 3 hours, or until the lamb is tender and falling off the bone.

2. Prepare the Mashed Potatoes:

  • While the lamb is cooking, boil the potatoes in salted water until tender, about 15-20 minutes.
  • Drain and return the potatoes to the pot. Mash with butter and heavy cream until smooth and creamy. Season with salt and pepper.

3. Roast the Vegetables:

  • Preheat oven to 400°F (200°C).
  • Toss the vegetables in olive oil, salt, pepper, and thyme. Spread on a baking sheet.
  • Roast for 20-25 minutes, until tender and slightly caramelized.

4. Serve:

  • Spoon the mashed potatoes onto plates, top with a braised lamb shank, and drizzle with the rich sauce from the pot.
  • Add the roasted vegetables on the side.
  • Garnish with fresh herbs and serve hot.

Enjoy your succulent braised lamb shank with mashed potatoes and roasted vegetables!

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