Braised Lamb Shanks in Red Wine with Potato-Onion Mash

Braised Lamb Shanks in Red Wine with Potato-Onion Mash

150 min
Medium
1 serv.
435 g / 1 serv.

Rating

Average rating:—

Description

Tender lamb shanks braised in red wine with vegetables and rosemary, served with flavorful potato mash with green onions.

  1. Season the lamb shank with salt and pepper and sear in hot sunflower oil in a deep skillet or saucepan until golden brown on all sides.
  2. Add chopped onion and carrot to the meat, cook for another 3-4 minutes until vegetables soften.
  3. Add tomato paste and grainy mustard, stir and heat for a minute.
  4. Pour in dry red wine, bring to a boil to evaporate the alcohol.
  5. Add a sprig of rosemary, reduce heat to low, cover and braise for 1.5-2 hours until meat is tender.
  6. Meanwhile, peel the potatoes, cut into cubes and boil in salted water until tender.
  7. Drain the water, mash the potatoes with butter.
  8. Finely chop the green onion and stir into the hot mashed potatoes.
  9. When braising is complete, remove the shank from the sauce. If the sauce is thin, dissolve corn starch in a small amount of cold water, pour into the sauce and cook until thickened.
  10. Serve the shank with potato-onion mash, drizzled with the thickened wine sauce.
635
146 kcal / 100 g
kcal
33.4 g
7.7 g / 100 g
Protein
31.6 g
7.3 g / 100 g
Carbohydrates
36.0 g
8.3 g / 100 g
Fats