Velvet-Braised Lamb Shanks in Red Wine

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🍷 Velvet-Braised Lamb Shanks in Red Wine

over Creamy Garlic Mashed Potatoes

Ingredients

Braised Lamb Shanks

  • 4 lamb shanks
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups beef or lamb stock
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

Creamy Garlic Mashed Potatoes

  • 2½ lbs Yukon Gold or Russet potatoes, peeled and cubed
  • 4 cloves garlic, smashed
  • ½ cup warm heavy cream (or half-and-half)
  • 4 tablespoons butter
  • Salt & freshly ground black pepper, to taste

Instructions

1. Sear the Lamb

  1. Preheat oven to 325°F (165°C).
  2. Pat lamb shanks dry and season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear lamb shanks on all sides until deeply browned (about 8–10 minutes total).
  5. Remove shanks and set aside.

2. Build the Braise

  1. Reduce heat to medium. Add onion, carrots, and celery.
  2. Cook 6–8 minutes until softened and lightly caramelized.
  3. Stir in garlic and tomato paste; cook 1–2 minutes until fragrant and brick-red.

3. Deglaze & Braise

  1. Pour in red wine, scraping up browned bits from the bottom.
  2. Simmer 5 minutes to reduce slightly.
  3. Add stock, rosemary, thyme, and bay leaves.
  4. Return lamb shanks to the pot (liquid should come halfway up the shanks).
  5. Cover and transfer to oven.
  6. Braise for 2½–3 hours, turning shanks once halfway, until meat is fork-tender.

4. Finish the Sauce

  1. Remove lamb shanks and keep warm.
  2. Discard herb stems and bay leaves.
  3. Simmer sauce uncovered on stovetop 10–15 minutes until thick and glossy.
  4. Taste and adjust seasoning.

Creamy Garlic Mashed Potatoes

5. Cook Potatoes

  1. Place potatoes and garlic in a large pot; cover with salted water.
  2. Bring to a boil and cook 15–18 minutes, until fork-tender.
  3. Drain well.

6. Mash

  1. Mash potatoes and garlic with butter and warm cream.
  2. Season with salt and pepper until silky smooth.

Serve

  • Spoon mashed potatoes onto plates.
  • Top with lamb shanks and generous red wine sauce.
  • Optional garnish: fresh thyme or parsley.

Chef’s Tips

  • For extra richness, stir 1 tablespoon butter into sauce at the end
  • Lamb tastes even better the next day—perfect for entertaining
  • Serve with roasted root vegetables or crusty bread

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