Jul 14 2026
Restaurants›The Loft›Braised Lamb Shank Recipe

Braised Lamb Shank Recipe

Inspired by The Loft
Time3h
Serves4

Mashed potatoes | Brussels sprouts | red wine sauce.

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Ingredients

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Lamb Shank

Mashed Potatoes

Brussels Sprouts

Method

Lamb Shank

  1. 1

    Sear the Lamb

    In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the lamb shanks with salt and black pepper. Once the oil is hot, add the lamb shanks and sear on all sides until browned, about 8-10 minutes. Remove the shanks and set aside.

  2. 2

    Sauté the Vegetables

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

  3. 3

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to deglaze, allowing the wine to reduce by half, about 5-7 minutes.

  4. 4

    Braise the Lamb

    Return the lamb shanks to the pot, add the broth, rosemary, and thyme. Bring to a simmer, cover, and reduce the heat to low. Braise for 2-3 hours, until the lamb is tender and falling off the bone.

Mashed Potatoes

  1. 5

    Prepare the Potatoes

    Peel and chop the potatoes into even-sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

  2. 6

    Cook the Potatoes

    Once boiling, reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are fork-tender.

  3. 7

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy, adjusting seasoning as needed.

Brussels Sprouts

  1. 8

    Prepare the Brussels Sprouts

    Trim the ends of the Brussels sprouts and cut them in half.

  2. 9

    Sauté the Brussels Sprouts

    In a skillet, heat olive oil over medium heat. Add the Brussels sprouts and minced garlic. Season with salt and black pepper. Cook for about 8-10 minutes, stirring occasionally until they are golden brown and tender.

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