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Braised Lamb Shank with Creamy Mashed Potatoes
Created by: Howcan Team
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Season the lamb shanks with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
- Add the chopped onion, garlic, carrots, and celery to the Dutch oven. Cook until the vegetables are softened, about 5 minutes.
- Pour in the red wine and beef broth, and add the rosemary sprigs. Bring to a simmer.
- Return the lamb shanks to the Dutch oven. Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- While the lamb is braising, place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Add the heavy cream, butter, and Parmesan cheese. Mash until smooth and creamy. Season with salt and pepper to taste.
- Once the lamb shanks are done, remove them from the Dutch oven and keep warm. Strain the braising liquid and vegetables, and return the liquid to the Dutch oven. Simmer over medium heat until the sauce has thickened slightly.
- Serve the braised lamb shanks with the creamy mashed potatoes, and drizzle with the reduced braising sauce. Enjoy!
The history of Braised Lamb Shank served with creamy mashed potatoes dates back to the Mediterranean region, where slow-cooking tough cuts of meat was a common practice. This hearty dish has been perfected by chefs in various regions, each adding their own unique twist. The tender, succulent lamb shank is braised in a rich, flavorful sauce until it falls off the bone, and then served alongside creamy, buttery mashed potatoes. The best version of this dish can be found in upscale restaurants known for their expertise in Mediterranean cuisine. The key to this dish lies in the slow braising process, which infuses the meat with deep, complex flavors, and the creamy mashed potatoes that provide the perfect balance of texture and taste. For a unique twist, some chefs may incorporate aromatic herbs and spices, such as rosemary and garlic, to elevate the dish to new heights.
200 min
4
650 calories
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