Description
This Greek-style braised lamb shanks recipe is a flavorful and comforting dish that features tender lamb shanks cooked in a rich tomato-based sauce, served with creamy mashed potatoes. It’s perfect for a special dinner or gathering with family and friends.
Ingredients
Units
Scale
For the lamb shanks:
- 4 lamb shanks (about 1600g total for 4 shanks)
- 1/4 cup olive oil
- salt and pepper
- 1 1/2 cup pearl onions, peeled
- 2 celery sticks, diced
- 4 garlic cloves, minced
- 1 cup red wine
- 1 tsp dried oregano
- 1 tsp paprika
- 2 tsp garlic powder
- 1/2 tsp ground all spice
- 2 cinnamon sticks (or 1/2 tsp ground cinnamon)
- 1 tsp kosher salt
- 1/2 tsp pepper
- 2 bay leaves
- 4 cups chicken broth
- 28 oz jar or can or tomato sauce
- fresh parsley for garnish
For the mashed potatoes:
- 2 lbs Yukon gold potatoes, peeled and chopped into 1 inch pieces
- 1/2 cup unsalted butter
- 1 – 1 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup whole milk
- 1/4 cup plain cream cheese
Instructions
- Season the lamb shanks: Season the lamb shanks well with salt and pepper.
- Preheat the oven: Preheat the oven to 350F.
- Heat oil and sear lamb: Heat the oil in a large dutch oven, sear the lamb shanks until browned, then set aside.
- Cook vegetables and spices: Cook onions, celery, garlic, and spices in the same pot.
- Deglaze and add liquids: Deglaze with wine, add chicken broth, tomato sauce, and return lamb shanks to the pot.
- Braise in the oven: Cover and bake in the oven at 350F for 1 1/2 hours, then uncover and cook for another 30-45 minutes.
- Make mashed potatoes: Cook potatoes, then mash with butter, salt, pepper, milk, and cream cheese.
- Serve: Serve the lamb shanks over mashed potatoes, garnish with parsley.
Notes
- A red wine like cabernet sauvignon or Greek red wine can be used.
- If not using wine, replace with an equal amount of chicken broth.
- Can serve the lamb shanks over rice or orzo instead of mashed potatoes.