Braised Lamb Shanks
Prep time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours 30 minutes
Servings: 4
Ingredients:
For the Lamb Shanks:
4 lamb shanks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
3 carrots, chopped
3 celery stalks, chopped
1 cup red wine
4 cups beef broth
1 bulb of garlic, halved crosswise
For the Sachet d'Epices:
Cheesecloth and kitchen twine
4 sprigs of parsley
2 sprigs of thyme
2 bay leaves
6 peppercorns
2 garlic cloves, cracked
For the Herbed Mashed Potatoes:
2 lbs Yukon Gold potatoes, peeled and quartered
Salt
1/2 cup milk or heavy cream
4 tablespoons unsalted butter
2 tablespoons fresh herbs (parsley, chives, etc.), chopped
Freshly ground black pepper
Instructions:
Preheat your oven to 325°F (165°C).
Season the lamb shanks with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and sear until browned on all sides, then transfer to a plate.
In the same Dutch oven, add the onions, carrots, and celery (mirepoix). Cook until softened, about 5 minutes. Add the red wine, scraping up any browned bits from the bottom of the pan.
Create the sachet d'epices: Lay the cheesecloth flat, then place the parsley, thyme, bay leaves, garlic, and peppercorns in the center. Bundle the cheesecloth around the herbs and spices, tying securely with kitchen twine.
Return the lamb shanks to the Dutch oven, then add the beef broth, both halves of the garlic bulb, and sachet d'epices. Cover and transfer to the oven. Braise for 2.5-3 hours, until the lamb is tender.
While the lamb is braising, prepare the mashed potatoes. In a large pot, cover the potatoes with cold water and add a pinch of salt. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes.
Drain the potatoes, then return to the pot. Add the milk or cream and butter. Mash until smooth, then stir in the fresh herbs. Season with salt and pepper.
Serve the braised lamb shanks over the herbed mashed potatoes.