Lamb Shank Recipe

Sear the Lamb

In a large pot, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper. Brown the lamb on all sides, about 5 minutes each side. Remove from pot and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute.

Deglaze the Pot

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 2-3 minutes.

Braise the Lamb

Return the lamb shanks to the pot. Add beef stock, thyme, bay leaves, and bring to a simmer. Cover and reduce heat to low, cooking for about 2-3 hours until lamb is tender.

Cook the Potatoes

In a large pot, boil the peeled and cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain.

Whip the Potatoes

Add butter, heavy cream, salt, and black pepper to the potatoes. Mash or whip until smooth and creamy. Adjust seasoning to taste.

Prepare the Vegetables

Preheat the oven to 400°F (200°C). Toss zucchini, bell peppers, and red onion with olive oil, salt, and pepper.

Roast the Vegetables

Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.

Mix the Ingredients

In a bowl, combine chopped mint, parsley, minced garlic, red wine vinegar, olive oil, salt, and pepper. Stir well to combine.

Make the Jus

After the lamb is done, remove it from the pot. Strain the liquid, and return it to the pot. Add beef stock and simmer until slightly thickened. Season with salt and pepper to taste.