When it comes to comforting winter meals, nothing quite compares to the allure of a perfectly braised lamb shank paired with creamy mashed potatoes. This dish features succulent lamb infused with the rich notes of red wine, creating a feast that feels like a warm hug on a chilly evening. It’s a recipe I stumbled upon during a cozy gathering with friends, and it quickly made its way into my regular rotation. Whether you’re impressing guests or treating yourself to a gourmet meal at home, this dish is bound to become a favorite.
Reasons to try it
Why make this red wine braised lamb shank with creamy asiago mashed potatoes? For starters, this recipe is all about bold flavors and comfort. The slow-braising process ensures the lamb shanks become incredibly tender while absorbing the nuances of red wine, onions, garlic, and fresh thyme. When you dig into the hearty, flavor-packed meat alongside the creamy, cheesy potatoes, you’ll understand why this dish deserves a spot at your dinner table.
This recipe shines on special occasions—think cozy family dinners, celebratory gatherings, or holiday feasts. It transforms simple ingredients into an elegant meal that feels both rustic and refined.
“I made this for a dinner party, and it completely stole the show! The lamb was so tender, and my guests couldn’t get enough of the asiago mashed potatoes!” – Sarah G.
Preparing Red Wine Braised Lamb Shank with Creamy Asiago Mashed Potatoes
This delightful dish is made in two parts: first, we’ll focus on the lamb shanks, braised slowly to ensure rich flavor, and then we’ll whip up creamy asiago mashed potatoes that complement the dish perfectly.
Expect to enjoy about two hours of hands-on cooking followed by an unforgettable meal that will have everyone asking for seconds.
What you’ll need
Gather these items to create your culinary masterpiece:
- 4 lamb shanks
- 2 cups red wine
- 1 onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 2 cups beef broth
- 2 tsp fresh thyme
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 lbs potatoes, peeled and cubed
- 1/2 cup Asiago cheese, grated
- 1/2 cup cream
- 1 tbsp butter
- 1 pound candied carrots
- 1 pound asparagus
For a twist, you can substitute the Asiago cheese with Parmesan if needed.
