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.
- 12. Serve lamb shanks on top of a bed of brown butter garlic mashed potatoes. Garnish with parsley, if desired.