Red Wine Braised Lamb Shank with Rosemary & Thyme served with Garlic Mashed Potatoes
Why Braised?
Braising is a cooking method that involves slow-cooking meat or vegetables in a covered pot or pan with a small amount of liquid. It's a popular technique for tougher cuts of meat because it helps to tenderize them through low, moist heat over an extended period.
How to Achieve the Perfect Braise?
- Choose the Right Cut: Lamb shanks are a great choice for braising because they are tough cuts that benefit from slow cooking. They have a lot of connective tissue that breaks down during braising, resulting in tender, flavorful meat. Other cuts suitable for braising include shoulder and leg.
- Sear the Meat: Before braising, it's important to sear the lamb shanks on all sides. This step helps to develop flavor by caramelizing the meat and creates a nice crust. Searing also helps to lock in juices.
- Use Aromatics: Aromatics like onions, carrots, celery, and garlic add depth of flavor to the braising liquid. These vegetables release their flavors as they cook and infuse the meat with their delicious essence.
- Choose the Right Liquid: While water can be used for braising, using flavorful liquids like wine, broth, or a combination of both adds richness and complexity to the dish. Red wine is a classic choice for lamb, but you can also use white wine or beer depending on your preference.
- Low and Slow Cooking: Braising is a slow cooking method that requires low heat over a long period of time. This allows the collagen in the meat to break down, resulting in tender, succulent meat. Make sure to maintain a gentle simmer throughout the cooking process.
- Keep it Covered: It's important to cover the pot or skillet when braising to trap moisture and heat. This helps the meat cook evenly and prevents it from drying out.
- Check for Doneness: Lamb shanks are done when the meat is fork-tender and easily pulls away from the bone. This typically takes about 2.5 to 3 hours of braising, but cooking times may vary depending on the size of the shanks and your oven.
- Rest Before Serving: Once the lamb shanks are done braising, allow them to rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.
Red Wine Braised Lamb Shank with Rosemary & Thyme served with Garlic Mashed Potatoes
Jacky @ The Butcher Block
4
30 minutes
3 hours
Mediterranean
Dinner
Perfectly braised lamb shank recipe using red wine and fragrant herbs and a slow cooking time to achieve the most tender, fall-of-the-bone delicious lamb shanks. Plus, our favorite garlic infused mash potatoes.
Ingredients
For the Lamb:
- 4 lamb shanks (around 2kg in total)
- 2 tsp salt
- 2 tsp pepper
- 2 tablespoons olive oil
- 1 onion, peeled & diced
- 2 carrots, peeled & diced
- 2 stalks of celery, peeled & diced
- ½ head of garlic, peeled
- 2 cups of red wine
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 tablespoons all purpose flour (optional, for thickening)
For Mash Potatoes:
- 1kg potatoes
- 1 tsp garlic paste
- 1 tsp chicken stock
- ½ cup cooking cream
- 2 tablespoons butter
- 1 tsp Garlic Addict Seasoning
Directions
Preheat your oven to 325°F (160°C).
Prepare the Lamb:
Season the lamb shanks generously with salt and pepper.
Sear the Lamb, Heat the olive oil in a large oven-safe Dutch oven or skillet over medium-high heat. Sear the lamb shanks on all sides until browned, about 3-4 minutes per side. Remove the lamb from the skillet and set aside.
Saute Vegetables: In the same skillet, add the diced onion, carrots, and celery. Cook for about 5 minutes until they begin to soften.
Deglaze: Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 3-4 minutes to reduce slightly.
Braise the Lamb: Return the lamb shanks to the skillet. Add the beef or chicken broth, rosemary, thyme, bay leaves, garlic and tomato paste. Bring the liquid to a simmer.
Cover the Dutch oven or skillet with a lid or aluminum foil and transfer it to the preheated oven. Braise the lamb shanks for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Prepare the Potatoes
Peel and cube the potatoes.
Place the potato chunks in a large pot and cover them with cold water. Add a stock cube and teaspoon of garlic paste to the water.
Bring the water to a boil over high heat, then reduce the heat to medium and simmer the potatoes until they are fork-tender, about 20-30 minutes.
Once the potatoes are cooked, drain them thoroughly in a colander. Return the drained potatoes to the pot. Add the butter to the pot while the potatoes are still hot.
Use a potato masher or a fork to mash the potatoes and butter together until smooth and creamy.
Gradually pour in the warm milk or cream, stirring continuously, until the mashed potatoes reach your desired consistency. You may need to adjust the amount of milk or cream depending on your preference. The mashed potatoes should be creamy and smooth.
The potatoes are now ready and can be warmed up again before serving.
Finish the Dish:
Thicken the Sauce. If you prefer a thicker sauce, remove the lamb shanks from the skillet and keep them warm. In a small bowl, mix the flour with a bit of the cooking water to make a slurry. Whisk the slurry into the sauce and simmer for a few minutes until thickened.
Reheat and Season Potatoes. Reheat the potatoes, season the mashed potatoes with garlic & herb crush, salt and pepper to taste.
Serve. Transfer lamb shanks to desired serving dish and spoon the red wine sauce over the top.