Lamb Shank with Creamy Mash Potatoes
Indulge in the warmth of comfort food with our Braised Lamb Shank with Velvet Mash. The perfect blend of tender lamb and creamy potatoes will have your taste buds dancing!
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 onion, finely chopped
– 2 carrots, chopped
– 2 stalks celery, chopped
– 4 cloves garlic, minced
– 1 cup red wine
– 2 cups beef stock
– 2 tablespoons tomato paste
– 2 teaspoons fresh rosemary, chopped
– 2 teaspoons fresh thyme, chopped
– 4 large potatoes, peeled and cubed
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter
– Salt and pepper to taste
Directions:
1. Season the lamb shanks with salt and pepper. Heat olive oil in a large oven-proof pot over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
3. Pour in the red wine, scraping the bottom of the pot to deglaze. Add the beef stock, tomato paste, rosemary, and thyme. Return the lamb shanks to the pot. Cover and place in a preheated oven at 325°F (163°C) for 2.5 to 3 hours, or until the meat is tender.
4. For the mash, boil the potatoes until tender. Drain and return to the pot. Add heavy cream, butter, salt, and pepper. Mash until smooth and creamy.
5. Serve the lamb shanks with the creamy mash and spoon over the rich, aromatic sauce from the pot.
Prep Time: 30 minutes | Cooking Time: 3 hours | Total Time: 3 hours 30 minutes
Kcal: 890 kcal | Servings: 4 servings