🥩🍷 Red Wine Braised Lamb with Garlic Mashed Potatoes 🥩🍷
Servings: 4
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Ingredients
For the Braised Lamb:
4 lamb shanks
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup red wine
1 cup beef or chicken broth
1 tablespoon tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
For the Garlic Mashed Potatoes:
2 lbs potatoes, peeled and cubed
4 cloves garlic, peeled
1/2 cup milk
4 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
Chopped fresh parsley (for garnish, optional)
Instructions
Prepare the Braised Lamb:
Preheat Oven: Preheat your oven to 325°F (165°C).
Season the Lamb: Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
Sear the Lamb: Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the lamb shanks on all sides until browned, about 3-4 minutes per side. Remove the lamb and set aside.
Sauté Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add minced garlic and cook for another 1 minute.
Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste and cook for 2 minutes.
Add Broth and Herbs: Return the lamb shanks to the pot. Add the beef or chicken broth, rosemary, thyme, and bay leaf. The liquid should cover about 2/3 of the lamb shanks.
Braise the Lamb: Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the lamb is tender and falling off the bone. Check occasionally and add more broth if needed.
Prepare the Garlic Mashed Potatoes:
Boil Potatoes and Garlic: In a large pot, combine potatoes and garlic. Cover with cold water and add a pinch of salt. Bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Drain and Mash: Drain the potatoes and garlic. Return them to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste. Keep warm until ready to serve.
Serve:
Plate the Dish: Remove the lamb shanks from the pot and place them on a serving platter. Spoon some of the braising liquid and vegetables over the lamb.
Serve with Mashed Potatoes: Serve the braised lamb with a side of garlic mashed potatoes. Garnish with chopped fresh parsley if desired.
Wine Pairing:
Pair this dish with a robust red wine, such as a Cabernet Sauvignon or a Merlot, to complement the flavors.
Enjoy your comforting and flavorful Red Wine Braised Lamb with Garlic Mashed Potatoes! 🥩🍷🍽️