If you’re craving pure comfort food that tastes like a holiday in every bite, Lamb Shank with Creamy Mashed Potatoes is the perfect dish to warm your soul and impress any table. Tender, slow-braised lamb shanks, nestled atop a cloud of buttery potatoes and soaked in a rich, savory sauce, turn an ordinary dinner into a heartwarming feast. Whether you’re celebrating a special occasion or just want to treat yourself to something incredibly satisfying, this recipe brings together simple ingredients for maximum flavor and a melt-in-your-mouth experience you’ll remember.
Ingredients You’ll Need
What I love most about this dish is how straightforward the ingredients are—each one essential, each one adding its own unique flair to the final result. Every element plays a role in creating the irresistible texture, color, and taste that define Lamb Shank with Creamy Mashed Potatoes.
- Lamb Shanks (4, trimmed): The star of the dish—choose meaty shanks for juicy, tender bites that soak up all the braising flavors.
- Olive Oil (2 tablespoons): Gives your shanks an irresistible golden crust when searing.
- Onion (1 large, chopped): Adds sweetness and depth to your sauce base.
- Garlic (3 cloves, minced): Provides that unmistakable aromatic kick.
- Carrots (2, chopped): Bring color, subtle sweetness, and enrich the stew’s body.
- Celery (2 stalks, chopped): Balances flavors and adds a nice herbal undertone.
- Tomato Paste (2 tablespoons): Thickens the sauce and add umami richness.
- Red Wine (1 cup): Deepens the sauce with fruity, complex flavor—swap for beef broth if you prefer.
- Beef Broth (2 cups): Provides a savory backbone for a luscious braising liquid.
- Fresh Rosemary (1 tablespoon, chopped): Perfumes your lamb with earthy, piney notes.
- Fresh Thyme (1 tablespoon, chopped): Adds bright, slightly minty herbal flavor.
- Bay Leaves (2): Slowly infuse the sauce with gentle, floral aromatics.
- Salt and Pepper (to taste): Seasoning is everything—taste at every stage!
- Russet Potatoes (2 pounds, peeled and chopped): The secret to extra-fluffy mashed potatoes.
- Unsalted Butter (4 tablespoons): Brings luxurious silkiness to your mash.
- Heavy Cream (1/2 cup): Makes the potatoes irresistibly creamy.
- Salt (to taste): Don’t forget to season your mash so it truly sings.
How to Make Lamb Shank with Creamy Mashed Potatoes
Step 1: Sear the Lamb Shanks
Bring the lamb shanks to room temperature and season them generously with salt and pepper. In a heavy Dutch oven, heat olive oil over medium-high until shimmering, then add the shanks. Let them sear on all sides until beautifully browned—this not only locks in their juices but also builds a foundation of flavor for the entire dish.
Step 2: Sauté the Vegetables
Once the shanks are seared, remove them and set aside. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté everything for about 5 minutes until softened and fragrant, scraping up the delicious golden bits left behind by the lamb.
Step 3: Build the Sauce
Stir the tomato paste into the vegetables and cook for 2 minutes—it should deepen in color. Pur in the red wine to deglaze, making sure to loosen every bit stuck to the bottom of the pot. Let it simmer for 5 minutes so the alcohol cooks off and the flavors marry beautifully.
Step 4: Braise the Lamb Shanks
Add the beef broth, fresh rosemary, thyme, and bay leaves into the pot. Nestle the lamb shanks back in, pour in any juices that collected, and bring to a gentle simmer. Cover the pot and transfer to a 325°F oven. Braise for 2.5 to 3 hours, checking occasionally, until the meat is so tender it practically falls off the bone.
Step 5: Make the Creamy Mashed Potatoes
While the lamb is finishing up, place your peeled and chopped russet potatoes in a pot of salted water. Bring to a boil and cook 15–20 minutes, until fork-tender. Drain well, then mash them with warm butter and heavy cream. For the dreamiest texture, use a potato ricer if you have one. Don’t forget a good pinch of salt to make those flavors pop!
Step 6: Serve and Enjoy
Spoon a generous mound of creamy mashed potatoes onto each plate, place a hot, tender lamb shank on top, and ladle over plenty of that savory braising sauce. The aroma alone will have everyone rushing to the table for this Lamb Shank with Creamy Mashed Potatoes masterpiece!
How to Serve Lamb Shank with Creamy Mashed Potatoes
Garnishes
A sprinkle of fresh rosemary or thyme leaves offers a burst of color and a reminder of the flavors within. For extra richness, drizzle a little more of the braising sauce over the shank and potatoes, and maybe even a quick grind of black pepper just before serving.
Side Dishes
Round out the meal with simple steamed greens like broccolini or green beans for some freshness and crunch. A lightly dressed mixed green salad also brings lovely balance alongside the robust Lamb Shank with Creamy Mashed Potatoes.
Creative Ways to Present
For a more dramatic touch, serve the Lamb Shank with Creamy Mashed Potatoes family-style in a large platter, with the sauce poured over and fresh herbs scattered on top. Or, for individual flair, shape the mash into small nests and tuck the shank inside, topped with extra sauce and a shower of herbs.
Make Ahead and Storage
Storing Leftovers
Leftover Lamb Shank with Creamy Mashed Potatoes can be kept covered in the refrigerator for up to 3 days. Store the lamb, sauce, and mashed potatoes in separate airtight containers for best results, as they reheat more evenly this way.
Freezing
Both the lamb shanks with braising liquid and mashed potatoes freeze brilliantly. Cool completely, pack into freezer-safe containers (keep sauce, shanks, and potatoes separate), and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Warm the lamb shanks gently in a covered pot with their sauce over medium-low heat, stirring occasionally until heated through. For mashed potatoes, stir in a little extra butter or cream, then reheat in the microwave or on the stovetop, mixing gently to restore their creamy texture.
FAQs
Can I use a slow cooker instead of the oven?
Absolutely! After searing the lamb and sautéing the vegetables, transfer everything to your slow cooker and braise on low for 6 to 8 hours. This method keeps the meat just as tender and flavorful as in the oven.
Is there a non-alcoholic substitute for red wine?
Yes, simply use more beef broth in place of red wine for a deliciously rich sauce without any alcohol. You might also add a splash of balsamic vinegar for extra depth.
What potatoes work best for creamy mashed potatoes?
Russet potatoes are ideal for Lamb Shank with Creamy Mashed Potatoes because they yield the fluffiest, smoothest mash. Yukon Golds can also be used for a naturally buttery flavor and gorgeous golden color.
Can I make the mashed potatoes ahead of time?
You sure can. Prepare the mashed potatoes as directed and store in an airtight container in the refrigerator for up to 2 days. Gently reheat with an extra splash of cream or butter to bring them back to full creaminess.
How do I know when the lamb shanks are done?
The shanks are ready when the meat is fork-tender and easily pulls away from the bone. If you gently twist the bone and it moves freely, you’ve hit braised lamb perfection.
Final Thoughts
There’s truly nothing like sitting down to a plate of Lamb Shank with Creamy Mashed Potatoes—the kind of meal that fills your kitchen with irresistible aromas and brings everyone together. I can’t wait for you to experience just how comforting and indulgent this recipe is. Gather your loved ones, pour a glass of wine, and enjoy every bite!
Print
Lamb Shank with Creamy Mashed Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: European
- Diet: Non-Vegetarian
Description
A comforting and hearty dish featuring tender braised lamb shanks served over creamy mashed potatoes. This flavorful recipe is perfect for a special dinner or gathering.
Ingredients
Lamb Shanks:
- 4 lamb shanks, trimmed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 bay leaves
- Salt and pepper to taste
Creamy Mashed Potatoes:
- 2 pounds russet potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- Salt to taste
Instructions
- Preheat the oven and sear the lamb: Preheat the oven to 325°F (163°C). Heat olive oil in a Dutch oven and sear seasoned lamb shanks until browned.
- Cook the vegetables and braise: Sauté onion, garlic, carrots, and celery. Add tomato paste, red wine, beef broth, herbs, and simmer. Return lamb shanks, cover, and braise in the oven for 2.5 to 3 hours.
- Make the mashed potatoes: Boil potatoes until tender, then mash with butter, cream, and salt until smooth.
- Serve: Plate the lamb shanks over mashed potatoes and spoon the braising sauce on top.
Notes
- You can substitute red wine with additional beef broth if desired.
- For extra creaminess in the mashed potatoes, use a potato ricer before mixing with butter and cream.
Nutrition
- Serving Size: 1 lamb shank with mashed potatoes
- Calories: 720
- Sugar: 6g
- Sodium: 560mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 52g
- Cholesterol: 165mg
