Lamb Shank Dinner
Indulge in the ultimate comfort food with this slow-braised Lamb Shank Dinner, a show-stopping meal that combines fall-off-the-bone tenderness with rich, savory flavors. Perfectly seasoned lamb shanks are seared until golden, then gently simmered in a robust sauce of red wine, beef or lamb stock, and aromatic herbs like rosemary, thyme, and bay leaves. Softened carrots, celery, and onions add a hearty depth, while a touch of tomato paste enhances the dish’s luxurious flavor profile. Serve these succulent shanks over creamy mashed potatoes for a restaurant-worthy presentation that’s perfect for special occasions or cozy family dinners. This one-pot recipe, with its melt-in-your-mouth texture and deeply satisfying sauce, will have everyone coming back for seconds. Keywords: lamb shank dinner, braised lamb, slow-cooked lamb shanks, lamb recipes, comfort food, dinner ideas, mashed potatoes.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 large carrots
- 2 stalks celery stalks
- 4 cloves garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef or lamb stock
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 leaves bay leaves
- 4 servings mashed potatoes (optional)
- 3 tablespoons butter (for mashed potatoes)
- 0.5 cup milk or cream (for mashed potatoes)
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks with 2 teaspoons of salt and 1 teaspoon of black pepper, making sure they are evenly coated.
In a large Dutch oven or oven-safe pot, heat 3 tablespoons of olive oil over medium-high heat.
Sear the lamb shanks on all sides until browned, about 3-4 minutes per side. Remove the shanks and set aside.
Chop the onion, carrots, and celery into medium chunks. Mince the garlic cloves.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-6 minutes until softened and slightly golden.
Add the minced garlic and 2 tablespoons of tomato paste. Stir well and cook for an additional 2 minutes.
Deglaze the pot with 1 cup of red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
Pour in 3 cups of beef or lamb stock and return the seared lamb shanks to the pot.
Add 2 sprigs of rosemary, 3 sprigs of thyme, and 2 bay leaves. Bring everything to a gentle simmer.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, turning the lamb shanks every hour, until the meat is tender and falling off the bone.
While the lamb cooks, prepare mashed potatoes if desired. Boil potatoes until soft, then mash them with 3 tablespoons of butter and 1/2 cup of milk or cream. Season to taste with salt.
Once the lamb shanks are done, remove them from the pot and skim any excess fat from the sauce. If the sauce needs thickening, simmer it on the stovetop until it reaches your desired consistency.
Serve the lamb shanks over a bed of mashed potatoes (if using) and spoon the sauce over the top. Garnish with fresh herbs if desired.
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 8056 mg | 350% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 39.1 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 731 mg | 56% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5737 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
