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About the Recipe
Ingredients
🍷 Red Wine Braised Lamb Shanks on Mashed Sweet Potato
🔪 Ingredients
For the Lamb Shanks:
4 lamb shanks, trimmed
Salt & freshly ground black pepper
2 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, smashed
2 tbsp tomato paste
2 cups red wine (preferably Shiraz or Cabernet Sauvignon)
3 cups beef or lamb stock
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Zest of 1 orange (optional for depth)
For the Mashed Sweet Potato:
4 large sweet potatoes, peeled and cubed
3 tbsp unsalted butter
½ cup cream (or milk for lighter version)
Salt to taste
Freshly ground black pepper
Pinch of nutmeg (optional)
Preparation
👨🍳 Instructions
1. Sear the Lamb Shanks
Preheat the oven to 160°C / 325°F.
Pat the lamb shanks dry. Season generously with salt and pepper.
Heat olive oil in a heavy, ovenproof pot or Dutch oven over medium-high heat. Brown the shanks on all sides (about 8–10 minutes total). Remove and set aside.
2. Build the Base
In the same pot, add onion, carrot, and celery. Sauté until softened and caramelized (about 8 minutes).
Stir in garlic and tomato paste. Cook for 2 minutes until the paste darkens slightly.
Deglaze with red wine, scraping up browned bits from the bottom.
Bring to a simmer and reduce the wine by a third (about 10–15 minutes).
3. Braise
Return lamb shanks to the pot. Add stock, herbs, and orange zest.
Liquid should almost cover the shanks. Bring to a simmer.
Cover and place in the oven for 2½ to 3 hours, or until meat is fork-tender and falling off the bone.
4. Make the Mashed Sweet Potato
While lamb is braising, boil sweet potatoes in salted water until very tender (about 20 minutes).
Drain well and mash with butter, cream, salt, pepper, and a pinch of nutmeg. Keep warm.
5. Finish the Sauce
Once shanks are done, remove them carefully. Strain the braising liquid if desired.
Simmer sauce on the stove to thicken (optional: add a knob of butter or reduce further for richness).
Season to taste.
🍽️ To Serve
Spoon a generous portion of mashed sweet potato onto each plate.
Nestle a lamb shank on top.
Drizzle with red wine sauce.
Garnish with fresh herbs or orange zest.
🍷 Wine Pairing
Shiraz (Syrah) – A bold Australian Shiraz is ideal. Its dark fruit, pepper, and earthy notes complement the richness of the lamb and the depth of the red wine sauce.Alternative: A full-bodied Cabernet Sauvignon or a Rhône-style red blend.
🥦 Vegetable Side Recommendation
Garlic-Roasted Broccolini with Lemon Zest
Ingredients:
2 bunches of broccolini, trimmed
2 tbsp olive oil
2 garlic cloves, thinly sliced
Zest of ½ lemon
Sea salt & cracked black pepper
Method:
Preheat oven to 200°C (390°F).
Toss broccolini with olive oil, garlic, salt, and pepper.
Roast for 12–15 minutes until slightly charred and tender.
Finish with fresh lemon zest before serving.