Lamb Shank Recipe

Cooking Instructions

1. 1

   Prepare the Lamb Shanks

   Heat olive oil in a large Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides (about 10 minutes). Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add onion, garlic, carrots, and celery. Sauté until softened (about 5 minutes).

3. 3

   Deglaze the Pot

   Pour in the red wine and scrape the bottom of the pot to deglaze. Bring to a simmer and reduce for about 5 minutes.

4. 4

   Add Broth and Herbs

   Return the lamb shanks to the pot. Add the beef broth, thyme, bay leaf, and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours or until the meat is tender.

5. 5

   Make Mashed Potatoes

   While the lamb is cooking, boil the potatoes in salted water until tender (about 15-20 minutes). Drain and mash with butter and milk. Season with salt and pepper to taste.

6. 6

   Cook the Greens

   In a separate pan, sauté the spinach or mixed greens with a bit of olive oil and lemon juice until wilted (about 3-4 minutes).

7. 7

   Serve

   Plate the mashed potatoes, top with the tender lamb shank, and serve with the wilted greens on the side. Drizzle some of the cooking liquid over the lamb for extra flavor.