Step-by-step instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, heat the olive oil over medium heat.
- Season the lamb shanks generously with salt and pepper. Brown them on all sides in the hot oil, creating a rich crust.
- Once browned, remove the shanks from the pot and set aside. In the same pot, add the chopped onion, peeled and chopped carrots, and minced garlic. Sauté until they become tender and aromatic.
- Pour in the red wine, scraping the bottom of the pot to deglaze it and incorporate all those wonderful flavors. Add the beef broth and thyme to the mix.
- Return the lamb shanks to the pot and cover it. Transfer the pot to the oven and braise for approximately 2 hours, or until the meat is fork-tender.
- While that’s happening, boil the peeled and cubed potatoes in salted water until tender. Drain them, then mash together with the butter, cream, and grated Asiago cheese until smooth and creamy.
- Meanwhile, cook the candied carrots and asparagus in accordance with the package instructions or until tender.
- Serve the succulent lamb shanks alongside the creamy mashed potatoes and vegetables.
How to serve Red Wine Braised Lamb Shank with Creamy Asiago Mashed Potatoes
When it comes to serving this dish, presentation is key. Use a large plate to showcase the beautifully braised lamb shank, spooning some of the delicious braising liquid over the top. Serve your creamy asiago mashed potatoes in a generous dollop beside it, allowing their richness to shine.
For a lovely color contrast, arrange the candied carrots and asparagus artfully around the plate. Pair it all with a glass of the same red wine used for braising to elevate the experience.
Keeping leftovers fresh
If you find yourself with leftovers after this delicious meal—which is often the case—store the components separately for best results. Let everything cool to room temperature, then store the lamb shanks and braising liquid in an airtight container in the refrigerator for up to 3 days. The mashed potatoes can be kept in a separate container for up to the same duration.
To reheat, gently warm the shanks on the stovetop, adding a splash of beef broth if necessary to revive the sauce. The mashed potatoes can be reheated in the microwave or on the stovetop with a little cream added to restore creaminess.
Pro chef tips
- Browning Matters: Take your time browning the lamb shanks. This step adds depth of flavor that significantly enhances the final dish.
- Chill Before Storing: Always let cooked dishes cool fully before storing in the refrigerator to avoid condensation, which can water down flavors.
- Season at Every Step: Don’t forget to taste and adjust seasonings at multiple stages while cooking, especially before serving.
Creative twists
Feel free to get creative with this dish! Here are some variations you might want to try:
- Asian Fusion: Swap out the thyme and use ginger and scallions in the braising liquid for an Asian-inspired twist.
- Cheese Options: Try substituting the Asiago with a sharp cheddar or a creamy feta in the mashed potatoes for a new flavor profile.
- Vegetable Variations: Add seasonal vegetables like Brussels sprouts or roasted garlic to the sides for a unique touch.
Common questions
What is the prep time for this dish?
The total prep and cooking time is around 2.5 hours, but the active prep time is under 30 minutes.
Can I use a different cut of meat?
While lamb shanks are perfect for slow braising, you can use beef shanks or even pork shoulder, though cooking times may vary.
Is it safe to freeze leftovers?
Yes! You can freeze the braised lamb shanks and mashed potatoes for up to 3 months. Ensure they are well-sealed in airtight containers to prevent freezer burn.
Dive into this dish, and let its rich flavors make any meal feel like a special occasion. Enjoy your culinary adventure!
