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.


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)


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.
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