"This low and slow braised lamb shank recipe is comfort food done right. Lamb shanks braised in red wine and veggies for 3 hours until falling off the bone tender. The best way to cook lamb shanks."
Red Wine Braised Lamb Shank with Cauliflower Mash
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Prep time 20mins
Cook time 3hrs
Serves or Makes: 4
Recipe Card
For the Lamb Shank
ingredients
- 4 lamb shanks
- 1 cup Austerity Wine Pinot Noir
- 1 red onion, chopped
- 2 stalks celery chopped
- 1 large carrot peeled & chopped
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 28 ounce can crushed tomatoes
- 1 bay leaf
- 1 quart beef stock or water
- Kosher salt & fresh pepper
- Olive or avocado oil
For the Cauliflower Mash
ingredients
- 1 large head of cauliflower
- 4 cloves garlic, peeled
- 1/4 cup grated parmesan or pecorino romano cheese
- 1 tablespoon unsalted butter
- Kosher salt & fresh pepper
Method
Step 1
Allow the lamb shanks to sit at room temperature for 20 minutes before cooking. Preheat oven to 325℉ and preheat a large dutch oven over medium-high heat with 2 tablespoons of oil. Season the lamb shanks with a generous pinch of salt and pepper all around, and place in the pot. You may have to work in two batches as you don’t want to overcrowd the pot.
Step 2
Cook for 5 minutes, undisturbed, or until the lamb is well browned, flip and repeat. Repeat with the second batch and move lamb shanks aside.
Step 3
Turn the heat down to medium and add the onions, celery, carrots, thyme, rosemary, ½ teaspoon salt, and a few cracks of pepper. Cook for 10 minutes and then add the garlic, and cook until the veggies are very soft, about 5-8 minutes more. Add the tomato paste and cook for two minutes, then add the Austerity Pinot Noir. Cook for 3 minutes, or until most of the wine has evaporated.
Step 4
Then, add the lamb shanks back to the pot, the tomatoes, and enough stock/water to come just above halfway of the lamb shanks. Add another ½ teaspoon of salt, a few cracks of pepper, and move everything around so the cooking liquid is mixed. Place a lid on the pot and cook in the oven for 1 1/2 hours, flip the lamb shanks, and cook another 1 1/2 hours. Remove from oven and allow to rest with the lid on for 20 minutes before serving. You know the lamb is ready when it pulls apart easily with a fork.
Step 5
While the lamb shanks are cooking, make the cauliflower mash by bringing a later pot of water to the boil and cutting the cauliflower into large bite-size florets. Season the boiling water with 2 teaspoons of salt and boil the cauliflower florets along with the garlic for 7-10 minutes, or until you can mash the cauliflower with a fork. Make sure not to over-boil the cauliflower, as it will get too watery and ruin the mash. Save 1 cup of the boiling water, strain the cauliflower and garlic, and place in a blender.
Step 6
Add a ¼ cup of grated cheese, 1 tablespoon of butter, ¼ teaspoon of salt, and a few cracks of pepper to the blender with the cauliflower. Blend until smooth and creamy, using a plunging stick to help blend the cauliflower. If the mash is too thick, add just a bit of water. Blend well until smooth and creamy and check for seasoning, you may need more salt.
Step 7
Serve the lamb shanks with the cauliflower mash and enjoy!