Step-by-Step Instructions
- Preheat your oven to 325°F (163°C). In a large Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks generously with salt and pepper. Brown them evenly on all sides.
- Once browned, remove the lamb shanks and set them aside. In the same pot, add the chopped onion, carrots, and celery. Sauté until they’ve softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Bring the lamb shanks back to the pot, pour in the red wine and beef broth, then add the rosemary and thyme. Let it simmer, cover the pot, and transfer it to the oven. Cook for approximately 2 to 3 hours, until the lamb becomes tender and falls off the bone.
- While the lamb is cooking, prepare your mashed potatoes. Boil the quartered potatoes in salted water until they are tender. Drain them and mash together with the heavy cream, Asiago cheese, butter, salt, and pepper until smooth.
- In a skillet, melt some butter and sauté the trimmed asparagus until it’s tender-crisp. For a sweet touch, add a bit of water and brown sugar to your cooked carrots, tossing them until they’re beautifully caramelized.
- Plate your dish by serving the luscious lamb shank atop a bed of creamy Asiago mashed potatoes, finished with the candied carrots and sautéed asparagus on the side.
Best Ways to Enjoy It
For a beautiful presentation, serve the lamb shank on a white plate to contrast the rich colors of the dish. Consider garnishing with an additional sprig of rosemary or thyme for that touch of sophistication. Pair it with a glass of the same red wine used for cooking, which can enhance flavors in a delightful way. You could also consider a simple green salad for a fresh crunch alongside this indulgent meal.
How to Store & Freeze
Leftovers can be a delight, so knowing how to store them properly is crucial. Place any cooled, uneaten lamb shank in an airtight container in the refrigerator for up to 3 days. If you need to store it longer, consider freezing the lamb shanks and the braising liquid together in a freezer-safe container for up to 3 months. When ready to enjoy again, let it thaw in the refrigerator overnight and reheat gently on the stove or in the oven.
Helpful Cooking Tips
Achieving perfection doesn’t have to be hard! Here are a few tried-and-true tips:
- Browning the lamb shanks well develops flavor, so don’t rush this step.
- Use a good-quality wine that you would enjoy drinking, as its flavor will transfer into the dish.
- For extra creaminess in your mashed potatoes, consider adding more Asiago or even some roasted garlic for a deeper taste.
Creative Twists
Feel in the mood for something different? You could experiment with different herbs—try adding some smoked paprika or cumin for a unique twist. Swap out the veggies for seasonal choices, such as adding parsnips or adding a hint of spicy jalapeños in the mashed potatoes. For a lighter version, skip the lamb and use braised cauliflower instead, served over the same delicious creamy mashed potatoes.
Frequently Asked Questions
How long does it take to cook lamb shanks?
When braised, lamb shanks typically need about 2-3 hours in the oven to become tender and flavorful.
Can I use chicken broth instead of beef broth?
Yes! While beef broth enhances the dish’s richness, chicken broth can be a lighter option that works just fine.
What is the best way to reheat lamb shanks?
Reheat them gently on the stovetop or in the oven at low temperatures to avoid drying them out. Add a splash of water or broth to keep them moist.
Enjoy cooking this delightful dish, and let it bring warmth and flavor to your dining table!
