Recipes & Tips

Red Wine Braised Lamb Shanks with Browned Butter Garlic Mashed Potatoes Recipe

  • Servings: 4
  • Prep Time: 30 minutes
  • Cook Time: 3 hours

These fork-tender New Zealand grass-fed lamb shanks braised in a red wine sauce are the perfect comfort meal or holiday dish. Especially when they’re paired with luxurious and creamy homemade browned butter garlic mashed potatoes!

Tip: Scroll down to watch the recipe video.

Ingredients:

For the Lamb:

  • 3-4 New Zealand grass-fed lamb shanks (Tip: Look for the Taste Pure Nature logo) 
  • 2 tablespoons grapeseed or vegetable oil 
  • Kosher salt 
  • Cracked black pepper  
  • 1 onion, quartered 
  • 1 shallot, chopped
  • 2 medium carrots, peeled and cut into large pieces
  • 2 celery stalks, cut into large pieces  
  • 3 tablespoons all-purpose flour  
  • 3 tablespoons tomato paste  
  • 1 cup dry red wine, like cabernet sauvignon 
  • 1 1/2 cups beef or chicken broth
  • 5 thyme sprigs 
  • 2 rosemary sprigs  
  • 1 garlic head, cut lengthwise  
  • Chopped parsley, for garnish  

For the Potatoes:

  • 3 pounds golden Yukon potatoes
  • 1/2 cup unsalted butter  
  • 5 cloves garlic, minced  
  • 1/2 cup freshly grated parmesan cheese  
  • 1 – 1 1/2 cups milk  
  • Chopped Parsley, for garnish  (optional)

Directions:

For the Lamb:

  • 1. Preheat oven to 350˚F.
  • 2. Heat oil in a large Dutch oven over medium high heat. Pat lamb shanks with a paper towel and sprinkle evenly with kosher salt and cracked black pepper.
  • 3. Sear lamb shanks on each side for about 5-6 minutes or until crusted and golden brown. Transfer shanks to a plate and set aside.
  • 4. To the Dutch oven, add onions, shallots, carrots, celery, and season evenly with kosher salt and cracked black pepper. Cook for 5 minutes.
  • 5. Sprinkle in flour and tomato paste and cook for 2-3 minutes. Stir in red wine and transfer shanks back to the mixture. Bring to a simmer and cook for 10-15 minutes.
  • 6. To the mixture, add beef broth, herbs, and garlic head. Cover and transfer to the oven. Bake for 2-2 1/2 hours covered, or until the shanks begin to fall off the bone. Skim fat off the top and discard. Add salt and pepper to taste.
  • 7. In the last half hour of the braising, start preparing the mashed potatoes.

For the Potatoes:

  • 8. Cut potatoes into large chunks and add to a large pot filled 3/4 way with salted water. Boil for 15-20 minutes, or until fork tender.
  • 9. While the potatoes are boiling, prepare browned butter. In a heavy bottom saucepan, melt butter on medium heat until it just starts to turn a light amber color. Watch closely, as the butter can burn easily. Transfer the browned butter to a separate glass bowl to cool, and then add in the minced garlic.
  • 10. Drain the potatoes and transfer back to the pot. Strain 3/4 of the browned butter over the potatoes with a strainer. Add the parmesan cheese and milk. Beat with a hand or stand mixer until smooth and creamy or use a potato masher. Add in more milk as needed.
  • 11. Season with salt and pepper and top with extra browned butter.

To Serve:

  • 12. Serve lamb shanks on top of a bed of brown butter garlic mashed potatoes. Garnish with parsley, if desired.
This site uses cookies and other tracking technologies to assist with navigation and your ability to provide feedback, analyse your use of our products and services, assist with our promotional and marketing efforts, and provide content from third parties. Cookie Policy Accept Cookies