Cozy Braised Lamb Shanks with Creamy Mashed Potatoes
Wrap yourself in a warm hug with this surprisingly simple yet show-stopping recipe for tender, falling-off-the-bone braised lamb shanks served over creamy mashed potatoes.
Equipment
- Heavy-bottomed pot or Dutch oven
- Wooden spoon
Ingredients
- 2 lamb shanks meaty ones
- 1 tbsp olive oil
- 1 cup red wine dry like Pinot Noir or Merlot
- 2 cups beef broth
- 3 cloves garlic minced
- 4 cups mashed potatoes for serving
Instructions
- Step 1: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- Step 2: Carefully place the lamb shanks into the hot oil. Sear them on all sides until beautifully browned and caramelized, about 3-5 minutes per side. Remove shanks and set aside.
- Step 3: Reduce heat to medium. Add minced garlic to the pot and stir for about 1 minute until aromatic. Do not burn.
- Step 4: Pour in the red wine. Use a wooden spoon to scrape the bottom of the pot, loosening any browned bits. Bring to a gentle simmer and let bubble for 2-3 minutes to reduce slightly.
- Step 5: Carefully place the browned lamb shanks back into the pot.
- Step 6: Pour in the beef broth, ensuring the shanks are mostly submerged. Bring the pot back to a gentle simmer.
- Step 7: Reduce heat to low, cover tightly, and cook gently for 2 to 2.5 hours, or until the meat is fork-tender and falling off the bone. Alternatively, transfer the covered pot to a preheated oven at 325°F (160°C) for the same amount of time.
- Step 8: Once tender, carefully remove the shanks from the pot.
- Step 9: Serve each lamb shank over creamy mashed potatoes, spooning the rich pan sauce over the top.
Notes
Substitutions: Replace red wine with more beef broth or a combination of beef broth and a splash of balsamic vinegar. Chicken or vegetable broth can be used instead of beef broth in a pinch.
Additions: Add chopped carrots, celery, and onion with the garlic in step 3. Include a sprig or two of fresh rosemary or thyme during simmering (step 6). Sauté a tablespoon of tomato paste with the garlic for added depth.
Tips for Success: Don't skip or rush the searing step for maximum flavor. Ensure the braising liquid is just barely bubbling during the low and slow cooking. Check for tenderness by seeing if the meat pulls away easily from the bone. Optionally, skim excess fat from the sauce before serving.
Make Ahead: Sear shanks and complete steps 1-6 ahead of time. Cool, cover, and refrigerate. Reheat to a simmer before proceeding with the long braise (step 7).
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze cooled shanks and sauce in freezer-safe containers for 2-3 months. Thaw overnight in the refrigerator before reheating.
Slow Cooker Method: After searing shanks and sautéing garlic/degazing in a pot, transfer everything to a slow cooker. Add broth and cook on low for 6-8 hours or high for 3-4 hours until tender.
Frozen Lamb Shanks: Fully thaw frozen lamb shanks in the refrigerator before starting the recipe.