Description

This comforting and hearty Lamb Shank with Creamy Mashed Potatoes recipe features tender lamb shanks braised in red wine and beef broth alongside smooth, buttery mashed potatoes. Slow-simmered for two hours until the meat is fall-off-the-bone tender, the lamb shanks absorb rich flavors from garlic, onions, and wine. Paired with classic creamy mashed potatoes made with butter and heavy cream, this dish is perfect for a special dinner or cozy weekend meal.

Ingredients

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For the Lamb Shanks

2 lamb shanks
1 onion, chopped
4 cloves garlic, minced
1 cup red wine
2 cups beef broth
Salt and pepper, to season
2 tbsp cooking oil (for browning)

For the Mashed Potatoes

4 large potatoes, peeled and chopped
½ cup heavy cream
4 tbsp butter
Salt and pepper, to taste

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Instructions

Brown the Lamb Shanks: In a large pot, heat oil over medium-high heat. Season lamb shanks with salt and pepper, then brown on all sides, approximately 3-4 minutes per side. Remove the shanks and set aside.
Sauté the Aromatics: In the same pot, add chopped onion and minced garlic. Cook over medium heat until the onion becomes soft and translucent, about 5 minutes.
Deglaze with Red Wine: Pour in red wine and scrape the pot’s bottom to loosen the browned bits. Allow the wine to reduce by half, which should take about 5-7 minutes.
Add Broth and Lamb: Return the browned lamb shanks to the pot and add beef broth. Bring the mixture to a gentle simmer.
Braise the Lamb: Cover the pot and simmer over low heat for about 2 hours until the lamb shanks are tender and falling off the bone. Check periodically and add more broth if needed.
Prepare the Mashed Potatoes: While the lamb cooks, boil peeled and chopped potatoes in salted water for 15-20 minutes or until soft. Drain and return potatoes to the pot.
Mash and Cream: Add butter and heavy cream to the drained potatoes. Mash until smooth and creamy, seasoning with salt and pepper to taste.
Serve: Plate the tender lamb shanks on a bed of creamy mashed potatoes. Spoon some of the braising liquid over the top for added flavor.

Notes

Use a heavy-bottomed pot or Dutch oven for best braising results.
For a richer flavor, you can marinate lamb shanks in red wine and herbs overnight.
Adjust seasoning of the mashed potatoes at the end to your preference.
Leftover braising liquid can be reduced further to make a flavorful sauce.
Ensure potatoes are boiled until very tender for creamy texture.