Braised Lamb Shanks On Mashed Potatoes Recipe

A tender, delicious satisfying meal for the lamb lovers.


Braised Lamb Shanks on Mashed Potatoes
Makes 4 servings
4 meaty lamb shanks
salt & pepper
3 tablespoons olive oil
1 small onion diced
8 medium sized mushrooms cut into slices
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, peeled and minced
1 cup dry wine (red wine for richer flavor, white wine for lighter flavor)
1 cup beef stock if using red wine ( chicken stock if using white wine)
1 (14 ounce) can chopped tomatoes
1/4 cup chopped fresh parsley
Gremolata Topping
1 large garlic clove, peeled
1/4 cup fresh parsley
1 1/2 tablspoons lemon zest
4 potatoes, depending on size, peeled, boiled and mashed with a tablespoonful of butter, salt and pepper to taste. Timed to be ready when the braised lamb shanks are cooked.


Preheat oven to 375 degrees F

Season the shanks with salt and pepper.

In a heavy ovenproof saucepan, heat the olive oil and brown the shanks on all sides until golden brown.

Remove the shanks to a side dish and add the onions, celery, mushrooms and carrots to the pan.

Cook until they begin to soften, then add the garlic.

Cook an additional minute or two, then add the red or white wine.

Cook until the wine is reduced by half.

Add the tomato sauce, broth (beef or chicken depending on your wine choice) and chopped parsley.

Bring to a boil, then taste, and season with salt and pepper.

Return the shanks to the pot, cover and bake for one hour.

Turn the shanks over, then reduce the heat to 325 degrees and cook and additional 90 minutes.

For the topping, chop together the garlic, parsley and lemon zest until fine.

Divide the mashed potatoes onto 4 serving dishes.

Place a lamb shank on top of the potatoes and then spoon some of the sauce over the lamb.

Divide and sprinkle the gramolata on each plate and serve right away.