Rinnai Life: How to Make Braised Lamb Shank & Mashed Potatoes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 325°F.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Season lamb shanks with salt and black pepper, then sear in the hot oil until browned on all sides, about 8-10 minutes.

Remove the lamb shanks and set aside on a plate.

Add chopped onion, diced carrots, and minced garlic to the pot, cooking until softened, about 5 minutes.

Stir in tomato paste and tomato sauce, then pour in red wine, scraping up any browned bits from the bottom of the pot, and simmer for 5 minutes.

Add beef broth and rosemary, then return the lamb shanks to the pot.

Bring the mixture to a simmer, then cover and transfer to the preheated oven.

Braise in the oven for 2.5 to 3 hours, until the meat is tender and falling off the bone.

While the lamb is braising, prepare the mashed potatoes by boiling peeled potatoes in salted water until fork-tender, about 15-20 minutes.

Drain the potatoes, then return to the pot and mash with butter, sour cream, and milk until smooth and creamy.

Season mashed potatoes with salt and pepper to taste before serving.

Once the lamb is done, remove from the oven and let rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens