Braised Lamb Shanks with Garlic Parmesan Mashed Potatoes | RECIPE

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Braised Lamb Shanks with Garlic Parmesan Mashed Potatoes | RECIPE

Servings: 6

Description

Red wine-braised lamb shanks, slow cooked and falling apart tender, with carrots, celery and onions and a rich, flavorful sauce, served over hot Parmesan garlic mashed potatoes.  An insanely delicious and impressive-looking meal for a special occasion!

Ingredients

For the Lamb Shanks:

For the Garlic Parmesan Mashed Potatoes:

Instructions

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For the Lamb Shanks:

  1. Preheat your oven to 325 degrees Fahrenheit. Generously season shanks on both sides with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate. Add onions, carrots, celery and garlic to the pot and saute until golden brown, about 10 minutes. Stir in wine, chicken and beef stock, and tomatoes. Season with peppercorns, rosemary and thyme. Return shanks to pot, pressing down to submerge. If you need it, add more chicken and beef stock until the meat is submerged. Cover and place pot in oven to braise for 3-3 1/2 hours or until the meat is super tender and easily pulled from the bone with a fork. Remove pot from oven. Transfer shanks to a glass dish, place in a warm oven. Boil juices in pot to reduce by almost half. Add the corn starch slurry and lower the heat to medium-low. Let the juices simmer about 10 more minutes until thickened. Pour some over the shanks.

For the Garlic Parmesan Mashed Potatoes:

  1. Add potatoes to a pot and cover with water. Boil until fork tender. Drain the potatoes and return to pot. Mash potatoes with a masher, then add the butter, milk, salt, pepper, garlic,and Parmesan cheese. Mash and stir until combined. Taste and adjust the consistency and seasoning to your liking. Plate this dish up by adding a small mound of mashed potatoes to the center of your dish. Nestle a lamb shank into the potatoes, bone sticking up. Pour more of the braising liquid-gravy over the shank. Garnish with parsley.

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Tara the Foodie

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