Description

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.

Ingredients

Scale

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

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Instructions

Step 1: Sear the Lamb Shank

Heat olive oil in a large pot over medium-high heat.
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

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

Step 3: Build the Sauce & Simmer

Pour in beef broth, crushed tomatoes, water, and Worcestershire sauce.
Add thyme, rosemary, and bay leaf. Stir to combine.
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

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

Step 5: Serve & Enjoy

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

Notes

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.

Prep Time: 20 minutes
Cook Time: 3 hours
Cuisine: Mediterranean