Braised Lamb Shank

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Marinate the lamb shanks with rosemary, bay leaves, peppercorns, whole garlic, celery, leek, sliced carrot, sliced onion, tomato, and olive oil.

Refrigerate the marinated lamb shanks for at least 8 to 10 hours.

Peel the potatoes and set them aside.

After 8 hours, remove the lamb shanks from the fridge.

Heat olive oil in a pan and seal the lamb shanks properly, browning them on all sides.

Add rosemary and marinated garlic to the pan with the lamb shanks.

Pour in red wine and deglaze the pan.

Slowly add all the vegetables to the pan.

Add more red wine and stock to the mixture.

Transfer the pan to the oven and cook at 180°C for 2 hours.

Prepare sweet potato by passing it through a sieve for a smoother texture.

Optionally, mix in butter and cream with the sweet potato.

Mash the sweet potato and set it aside.

Sauté the blanched vegetables in olive oil, seasoning with salt and pepper for 2-3 minutes.

After 2 hours, remove the lamb shanks from the oven and check the deglazing.

Blend the cooked vegetables until smooth.

Plate the mashed potato and place the lamb shank on top.

Pour gravy over the lamb shank and garnish with the blended vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens