Braised Lamb Shanks Mash (Printable Version)

Tender lamb shanks in rich sauce served atop creamy mashed potatoes for a hearty, comforting meal.

# What You'll Need:

→ Meat & Protein

01 - 4 lamb shanks (about 12.3 oz each)
02 - 2 tablespoons olive oil

→ Vegetables

03 - 2 large carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 large onion, chopped
06 - 4 garlic cloves, minced

→ Liquids

07 - 1.7 cups dry red wine
08 - 2 cups beef or lamb stock (gluten-free if needed)
09 - 14 oz canned chopped tomatoes

→ Herbs & Spices

10 - 2 sprigs fresh rosemary
11 - 2 sprigs fresh thyme
12 - 2 bay leaves
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ For the Mash

15 - 2.6 lbs floury potatoes, peeled and quartered
16 - 3.4 fl oz whole milk
17 - 4.2 tablespoons unsalted butter
18 - Salt and pepper, to taste

# Directions:

01 - Set the oven to 320°F.
02 - Season lamb shanks with salt and pepper. Heat olive oil in a large ovenproof casserole over medium-high heat and brown shanks on all sides. Remove and set aside.
03 - Add onions, carrots, celery, and garlic to the casserole and sauté for 5 minutes until softened.
04 - Pour in the red wine, scraping the bottom to loosen browned bits. Simmer for 3 minutes.
05 - Stir in canned tomatoes, stock, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, ensuring they are mostly submerged.
06 - Cover and transfer the pot to the oven. Braise for 2 to 2½ hours until meat is tender.
07 - While lamb cooks, boil potatoes in salted water for 20 minutes until soft. Drain and mash with butter and milk; season with salt and pepper.
08 - Skim excess fat from the sauce. Serve lamb shanks atop creamy mashed potatoes, spooning the sauce and vegetables over the top. Garnish with extra herbs if desired.

# Expert Advice:

01 -
  • The lamb becomes so tender you can pull it apart with a spoon, no knife needed.
  • The red wine sauce is rich and glossy, perfect for soaking into creamy mash.
  • It looks and tastes fancy but mostly involves patient oven time, not hands-on effort.
  • Leftovers are even better the next day when the flavors have had time to mingle.
02 -
  • Don't rush the browning step, that golden crust is where half the flavor lives.
  • If your sauce looks thin at the end, remove the lamb and simmer the liquid on the stovetop for ten minutes to thicken it up.
  • Always warm your milk before adding it to the potatoes or you'll end up with a gluey, cold mash.
03 -
  • Braise the lamb a day ahead and let it sit overnight in the fridge, the flavors deepen and the fat solidifies on top for easy removal.
  • If you want a smoother sauce, strain it through a fine sieve before serving and return the vegetables to the pot or serve them on the side.
  • For extra silky mash, pass the potatoes through a ricer instead of mashing by hand.

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