Lamb Shank with Creamy Mashed Potatoes

If you’re craving a hearty, fall-off-the-bone meal packed with rich, deep flavors, this Lamb Shank with Creamy Mashed Potatoes is the ultimate comfort food. Slow-cooked to perfection in a flavorful broth and served over velvety mashed potatoes, this dish is a true showstopper for any occasion.

Why You’ll Love This Recipe

Rich & Flavorful – Slow-braised lamb shank absorbs all the goodness from herbs and spices.
Ultra-Tender Meat – The slow-cooking process ensures the meat is succulent and fork-tender.
Creamy Perfection – Buttery mashed potatoes balance out the deep, savory flavors.
Impressively Simple – Though it looks fancy, it’s easy to make with minimal effort.

Ingredients You’ll Need

For the Lamb Shank:

• 2 lamb shanks
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup crushed tomatoes
• 1 cup water
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt & pepper, to taste

For the Creamy Mashed Potatoes:

• 4 large potatoes, peeled and cubed
• ½ cup milk (warm)
• ¼ cup heavy cream
• 4 tbsp butter
• Salt & pepper, to taste

Tools You’ll Need

Large oven-safe pot or Dutch oven
Sharp knife & cutting board
Potato masher
Large pot for boiling potatoes

How to Make Lamb Shank with Creamy Mashed Potatoes

Step 1: Sear the Lamb Shank

1. Heat olive oil in a large pot over medium-high heat.
2. Season the lamb shanks with salt and pepper, then sear on all sides until golden brown (about 5 minutes per side). Remove and set aside.

Step 2: Sauté the Aromatics

3. In the same pot, add onions, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.
4. Stir in tomato paste and cook for another minute.

Step 3: Build the Sauce & Simmer

5. Pour in beef broth, crushed tomatoes, water, and Worcestershire sauce.
6. Add thyme, rosemary, and bay leaf. Stir to combine.
7. Return the lamb shanks to the pot, cover, and simmer on low heat for 2.5 – 3 hours, or until the meat is tender and falls off the bone.

Step 4: Make the Creamy Mashed Potatoes

8. While the lamb is cooking, boil the potatoes in salted water until fork-tender (about 15-20 minutes).
9. Drain and mash with warm milk, heavy cream, and butter. Season with salt and pepper to taste.

Step 5: Serve & Enjoy

10. Remove the lamb shanks from the pot. Discard the bay leaf.
11. Plate the mashed potatoes, top with the braised lamb, and spoon the rich sauce over the dish.
12. Garnish with fresh parsley or extra thyme, and serve warm!

What to Serve with This Dish

Steamed green beans or roasted asparagus
Crusty bread to soak up the sauce
A simple green salad with balsamic dressing

Pro Tips for the Best Lamb Shank

Sear First – Browning the lamb locks in flavor.
Slow Cook for Tenderness – The longer it simmers, the better it gets.
Warm Dairy for Mashed Potatoes – Cold milk and butter won’t blend as smoothly.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: The lamb shank and sauce can be frozen for up to 3 months.
• Reheat: Warm in a pot over low heat, adding a splash of broth if needed.

Frequently Asked Questions

Can I use a slow cooker?
Yes! Sear the lamb first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Can I make the mashed potatoes ahead of time?
Absolutely! Just reheat them with a splash of milk to restore creaminess.

What if I don’t have beef broth?
You can use chicken broth or vegetable broth, but beef gives the richest flavor.

Final Thoughts

This Lamb Shank with Creamy Mashed Potatoes is the perfect meal for cozy nights or special occasions. The tender meat, rich sauce, and buttery mashed potatoes make every bite irresistible.

Try this recipe and let me know how it turns out! Don’t forget to tag me on social media with your delicious creations.

Preparation Time: 20 minutes
Cooking Time: 3 hours
Cuisine: Mediterranean

Nutritional Information (Per Serving)

Calories: 520 | Protein: 35g | Carbohydrates: 30g | Fat: 28g | Fiber: 4g | Sodium: 620mg

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