Melt‑Away Red Wine Braised Lamb Shanks with Herb Mashed Potatoes

 

Melt‑Away Red Wine Braised Lamb Shanks with Herb Mashed Potatoes

Ingredients

For the Braised Lamb Shanks:

4 lamb shanks, trimmed of excess fat

2 tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper, to taste

1 medium yellow onion, finely diced

4 cloves garlic, finely minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme leaves, chopped

2 cups dry red wine, such as Cabernet Sauvignon or Merlot

1 cup beef stock or broth

2 cups whole cherry tomatoes

4 small Yukon gold or yellow potatoes, peeled

1 tablespoon fresh mint, minced (for garnish)

For the Herb Mashed Potatoes:

2 pounds gold or russet potatoes, peeled and chopped into chunks

4 tablespoons unsalted butter

1 cup heavy cream or half-and-half

Fine sea salt and ground black pepper, to taste

2 tablespoons fresh flat-leaf parsley, finely chopped

1 tablespoon fresh thyme leaves, minced

Instructions

Braised Lamb Shanks

Preheat the Oven

Set your oven to 325°F (160°C) and allow it to preheat while you prepare the lamb.

Sear the Lamb Shanks

In a large Dutch oven, heat olive oil over medium-high heat. Generously season the lamb shanks with salt and freshly ground pepper.

Sear the shanks until deeply browned on all sides, about 4–5 minutes per side. Once browned, transfer them to a plate and set aside.

Sauté the Aromatics

Using the same pot, reduce the heat to medium. Add the chopped onion and minced garlic, stirring frequently until soft and fragrant, about 3–4 minutes.

Deglaze and Build the Braising Liquid

Add in the chopped rosemary and thyme. Pour in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Stir in the beef broth and bring the mixture to a light simmer.

Braise the Lamb

Return the lamb shanks to the pot, nestling them into the liquid. Add the cherry tomatoes and peeled yellow potatoes around the meat.

Cover with a tight-fitting lid and transfer to the oven. Braise for 2½ to 3 hours, or until the lamb is meltingly tender and easily pulls away from the bone.

Rest and Garnish

Remove from the oven and let the shanks rest for 10–15 minutes. Garnish with fresh mint just before serving for a burst of color and brightness.

Herb Mashed Potatoes

Cook the Potatoes

Peel and cube the potatoes, then place them in a large pot of salted boiling water. Cook until fork-tender, about 15–20 minutes.

Mash and Cream

Drain well and return the potatoes to the pot. Add butter and heavy cream, then mash until smooth and fluffy. A hand mixer or masher both work well.

Stir in the Herbs

Fold in fresh parsley and thyme. Season to taste with salt and pepper for a well-rounded, herbaceous finish.

Serve

Spoon the mashed potatoes onto each plate and top with the braised lamb shanks and spoonfuls of the rich braising sauce.