Braised Lamb Shanks
Ingredients
The lamb shanks
-
4
pieces
lamb shanks
-
¼
cup
olive oil
-
to taste
salt
-
to taste
pepper
-
1½
cups
pearl onions, peeled
-
2
sticks
celery, diced
-
4
cloves
garlic, minced
-
1
cup
red wine
-
1
tsp
dried oregano
-
1
tsp
paprika
-
2
tsp
garlic powder
-
½
tsp
ground all spice
-
2
sticks
cinnamon sticks (or ½ tsp ground cinnamon)
-
1
tsp
kosher salt
-
½
tsp
pepper
-
2
leaves
bay leaves
-
4
cups
chicken broth
-
28
oz
tomato sauce
-
to garnish
fresh parsley
The mashed potatoes
-
2
lbs
Yukon gold potatoes, peeled and chopped
-
½
cup
unsalted butter
-
1 – 1½
tsp
salt
-
¼
tsp
ground pepper
-
¼
cup
whole milk
-
¼
cup
plain cream cheese
Instructions
- Season the lamb shanks with salt and pepper.
- Preheat the oven to 350°F.
- Heat olive oil in a large dutch oven over medium-high heat and sear the lamb shanks until browned on all sides.
- Remove the lamb shanks and set aside.
- Add onions and celery to the pot, cooking until softened and starting to brown.
- Add garlic and cook until fragrant.
- Mix in oregano, paprika, garlic powder, all spice, cinnamon, salt, pepper, and bay leaves.
- Deglaze the pot with red wine, scraping up browned bits, and let it reduce slightly.
- Add chicken broth and tomato sauce, stirring to combine.
- Return lamb shanks to the pot, bring to a simmer, then cover and bake for 1½ hours, removing the lid for the last 30-45 minutes until tender.
- For mashed potatoes, boil potatoes until soft, then drain.
- Ricer the potatoes and mix with butter, salt, pepper, milk, and cream cheese until combined.
- Serve the lamb shanks over the mashed potatoes with braising liquid and garnish with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
1212
Total fat
60.4g
Total carbohydrates
65.1g
Total protein
93.9g
Sodium
2783.1mg
Cholesterol
336.9mg
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