Braised Lamb Shank With Sautéed Kale, Smashed Potatoes, Lamb Jus, Gremolata Recipe

Prepare and season

Pat lamb shanks dry with paper towels. Season all over with 1 1/2 tsp salt and 1 tsp ground black pepper.

Brown the shanks

Heat a large heavy Dutch oven over medium-high heat. Add 3 tbs olive oil and 1 tbs butter. When hot, sear the shanks in batches (do not crowd) until deep brown on all sides, about 6–8 minutes per shank total. Transfer browned shanks to a plate.

Sweat aromatics

Reduce heat to medium, add diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add 4 tsp minced garlic and 2 tbs tomato paste; cook 1–2 minutes until fragrant and tomato paste darkens slightly.

Deglaze and build braising liquid

Pour in 1 cup dry red wine to deglaze, scraping browned bits from the bottom with a wooden spoon. Reduce the wine by about half, 3–5 minutes. Return shanks to the pot and add 4 cups beef or lamb stock, 2 tsp chopped rosemary, 4 thyme sprigs, and 2 bay leaves. The liquid should come about two-thirds up the shanks; add up to 1 cup water if needed.

Braise

Bring to a gentle simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise until meat is falling-off-the-bone tender, about 2 to 2 1/2 hours. Check once after 1 1/2 hours; rotate shanks if necessary so they braise evenly.

Rest and hold

Carefully remove shanks to a tray and tent with foil. Reserve braising liquid for the jus. Skim fat from surface if desired; strain liquid through a fine sieve into a saucepan and keep warm.

Cook potatoes

Place whole small potatoes in a pot, cover with cold salted water by 1 inch, bring to a boil, then simmer until fork-tender, about 15–20 minutes depending on size. Drain well.

Smash and flavor

Return potatoes to the hot pot off heat to dry for 1 minute. Add 2 tbs butter and 1 cup milk (warmed) and mash roughly until mostly smooth but still a little textured. Stir in 2 tbs olive oil, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and chopped chives if using. Keep warm until plating.

Cook kale

Heat 1 tbs olive oil in a large sauté pan over medium heat. Add 2 tsp thinly sliced garlic and 1/4 tsp red pepper flakes; cook 30–45 seconds until aromatic but not brown. Add chopped kale and 1/2 tsp salt. Sauté, stirring, until wilted and tender but still bright green, about 4–6 minutes. Finish with 1 tsp lemon juice, adjust seasoning, and keep warm.

Reduce and finish

Place the reserved strained braising liquid in a saucepan and simmer over medium-high heat until reduced by about one-third and concentrated, 8–12 minutes. If you want a slightly thicker jus, whisk in a 1 tsp cornstarch slurry and simmer 1–2 minutes until slightly thickened. Off the heat, whisk in 2 tbs cold butter a little at a time to mount the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Keep warm.

Make gremolata

Combine 2 tbsp finely chopped parsley, 1 tsp lemon zest, 1 tsp minced garlic, 1 tsp olive oil (optional) and 1/8 tsp salt in a small bowl. Mix and set aside. Use fresh for sprinkling over the finished dish.

On each plate, spoon a portion of smashed potatoes slightly to one side, place a nest of sautéed kale beside it, and set one lamb shank leaning on the potatoes. Spoon warm lamb jus around and over the shank (reserve a little in a sauceboat if desired). Sprinkle 1/2 tbsp gremolata over each shank to brighten the dish. Serve immediately.

Leftovers and storage: Refrigerate cooled lamb and jus separately for up to 3 days; potatoes and kale 2 days. Reheat gently: jus on the stove, lamb covered in oven at 325°F until warmed through, potatoes on low heat with splash of milk.