Jul 13 2026
Restaurants›Paris Bistro›Jarret D'agneau Recipe

Jarret D'agneau Recipe

Inspired by Paris Bistro
Time8h 20m
Serves4

Braised lamb shank, slowly cooked for at least 8hrs and served with roasted baby carrots and spinach mashed potato.

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Ingredients

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Braised Lamb Shank

Roasted Baby Carrots

Spinach Mashed Potatoes

Method

Braised Lamb Shank

  1. 1

    Sear the Lamb

    Heat olive oil in a large heavy pot over medium-high heat. Season the lamb shanks with salt and black pepper. Sear the shanks on all sides until browned, about 8-10 minutes. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add onion, garlic, carrot, and celery. Sauté for about 5 minutes until softened.

  3. 3

    Deglaze the Pot

    Pour in the red wine and scrape up any brown bits from the bottom of the pot. Allow it to simmer for 3-4 minutes.

  4. 4

    Add Broth and Herbs

    Add beef broth, thyme, rosemary, bay leaves, and return the lamb shanks to the pot. Bring to a simmer.

  5. 5

    Braise

    Cover the pot and reduce heat to low. Allow to braise for at least 8 hours, or until the meat is tender and falling off the bone.

Roasted Baby Carrots

  1. 6

    Prepare Carrots

    Preheat the oven to 400°F (200°C). In a bowl, toss baby carrots with olive oil, honey, salt, and black pepper.

  2. 7

    Roast Carrots

    Spread the carrots on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.

Spinach Mashed Potatoes

  1. 8

    Cook Potatoes

    Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain.

  2. 9

    Make Mashed Potatoes

    In the same pot, mash the potatoes with butter, milk, salt, and black pepper until smooth.

  3. 10

    Add Spinach

    Stir in the chopped spinach until wilted and combined with the mashed potatoes.

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