This hearty lamb shank recipe, paired with a rich red wine sauce, is the perfect comfort meal. Served over creamy mashed potatoes, it’s a flavorful dish that’s sure to impress. Slow-cooked to perfection, this lamb shank will melt in your mouth and become a new favorite!
Ingredients You'll Need
2 lamb shanks
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup red wine
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
4 cups mashed potatoes (prepared in advance)
1 tablespoon butter (for mashed potatoes)
1/4 cup heavy cream (for mashed potatoes)
Preparing the Lamb Shanks
Preheat your oven to 350°F (175°C).
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper.
Brown the lamb shanks on all sides, about 6-8 minutes. Remove from the pot and set aside.
Making the Red Wine Sauce
In the same pot, add chopped onion and minced garlic. Sauté for 3-4 minutes until softened.
Stir in tomato paste and cook for 2 minutes to deepen the flavor.
Add the red wine, beef broth, rosemary, and thyme. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return the lamb shanks to the pot and cover with the sauce. Braise in the oven for 2 to 2.5 hours, or until the lamb is tender and easily pulls away from the bone.
Preparing the Mashed Potatoes
While the lamb is cooking, prepare the mashed potatoes. Boil potatoes until soft, about 15-20 minutes.
Drain and mash the potatoes, adding butter, heavy cream, salt, and pepper. Mix until smooth and creamy.
Serving
Once the lamb shanks are tender, remove them from the pot and let the sauce simmer for an additional 10 minutes to thicken.
Spoon mashed potatoes onto plates, top with a lamb shank, and drizzle with the red wine sauce.
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