Velvet-Braised Lamb Shanks in Red Wine over Creamy Garlic Mashed Potatoes
Ingredients:
4 lamb shanks
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
5 cloves garlic, minced
2 tbsp tomato paste
2 cups dry red wine
2 cups beef or lamb stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
For the Garlic Mashed Potatoes:
2 lbs Yukon Gold potatoes, peeled and cubed
4 cloves garlic
1/2 cup heavy cream
4 tbsp butter
Salt, to taste
Directions:
Preheat oven to 325°F (165°C). Season lamb shanks generously with salt and pepper.
Heat olive oil in a heavy Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned. Remove and set aside.
In the same pot, sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook 1 minute.
Stir in tomato paste and cook until caramelized, about 2 minutes.
Deglaze with red wine, scraping the bottom of the pot. Simmer for 5 minutes.
Add stock, herbs, bay leaves, and return lamb shanks to the pot. Liquid should come halfway up the shanks.
Cover and braise in the oven for 2 1/2 to 3 hours, turning once, until fork-tender.
Meanwhile, boil potatoes and garlic until tender. Drain, mash with butter and cream, and season with salt.
Remove lamb shanks and reduce braising liquid on the stovetop until thick and glossy.
Serve lamb shanks over mashed potatoes, spooning red wine reduction generously on top.
Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes
Kcal: 685 kcal | Servings: 4 servings