Top | Lamb Shanks

Lamb shanks

(recipe, Tom Koehler)


  1. Ingredients
  2. Lamb Shanks
  3. * 4 tablespoons olive oil
  4. * 1 pound onions, sliced
  5. * 5 large shallots, sliced (about 1 cup)
  6. * 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
  7. * 6¾- to 1-pound lamb shanks
  8. * all purpose flour
  9. * 2½ cups dry red wine
  10. * 2½ cups canned beef broth
  11. * 1½ tablespoons tomato paste
  12. * 2 bay leaves
  13. Potato and Root vegetable mash
  14. * 3 large russet potatoes (about 2½ pounds), peeled, cut into 2-inch pieces
  15. * 3 rutabagas (about 1¾ pounds), peeled, halved, thinly sliced
  16. * 6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces
  17. * 3 tablespoons olive oil


  1. Preparation
  2. For lamb shanks:
  3. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
  4. Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1½ cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
  5. Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1½ hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
  6. Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
  7. For Mash:
  8. Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
  9. Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
  10. Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.