Braised Lamb Shanks

A Comforting and Flavorful Recipe

There’s something undeniably comforting about a slow-braised dish, and these braised lamb shanks with rutabaga mash are no exception. This recipe takes simple ingredients and transforms them into an elegant, restaurant-quality meal that’s perfect for a cozy dinner. The tender lamb, infused with deep flavors from herbs, spices, and red wine, pairs beautifully with the creamy and slightly sweet rutabaga mash. If you’re looking for a show-stopping dish that’s worth the wait, then this is it.

Why Braised Lamb Shanks?

Lamb shanks are one of the most flavorful cuts of lamb. Since they contain a lot of connective tissue, they require slow cooking to become meltingly tender. The braising process breaks down these tissues, resulting in incredibly rich and succulent meat. This dish is perfect for a special occasion or a hearty weekend meal.

Each lamb shank serves one person, making for an impressive plate. However, if you want to stretch the recipe to serve more people, you can remove the meat from the bone and shred it before serving. While this still delivers fantastic flavor, there’s something visually stunning about presenting the full shank on a plate.

Choosing the Right Pot for Braising

For the best results, use an oven-safe pot, preferably a cast-iron Dutch oven. Cast iron retains heat well, ensuring even cooking over a long period. It also helps develop deep, rich flavors by allowing a good sear on the meat before adding the braising liquid. If you don’t already own a high-quality cast-iron pot, you can find a great one here.

The Power of Herbs and Spices

This recipe uses a blend of aromatic spices and herbs to build layers of flavor. While the list may seem extensive, you don’t have to use all of them. Feel free to adjust the herbs based on what you have at home. Rosemary, thyme, and sage are all excellent choices. If you prefer fresh parsley over dried, it works just as well. You can even add oregano for an extra dimension of earthiness.

Juniper berries are a common ingredient in European cooking, especially in game dishes. They have a piney, slightly citrusy flavor that pairs well with rich meats like lamb. If you don’t have them on hand, you can simply omit them, and the dish will still taste fantastic.

Using the Right Wine for Braising

One of the key components of this dish is red wine. The wine adds depth and complexity to the sauce, complementing the natural richness of the lamb. Always choose a wine that you enjoy drinking since its flavor will concentrate as it cooks. If you prefer to avoid alcohol, you can use an alcohol-free wine, but since the alcohol burns off during cooking, it’s not a concern for most people.

Reducing the wine before adding the other ingredients is crucial. Boiling it for a few minutes allows the alcohol to cook off while intensifying the flavor. This step ensures that the sauce has a deep, rich taste rather than a sharp alcoholic bite.

The Secret to an Incredible Sauce: Homemade Beef Stock

While you can use store-bought beef stock, homemade stock will elevate the dish to another level. A rich, gelatinous beef stock adds depth, body, and natural umami to the sauce. If you want to learn how to make your own, check out my video tutorial below.

What is a Cartouche and Why Use One?

A cartouche is a parchment paper lid that helps regulate evaporation while braising. To make a cartouche:

1. Cut a piece of parchment paper slightly larger than the pot’s opening.

2. Fold it in half, then in half again to form a triangle.

3. Place the tip at the center of the pot and trim the outer edge to fit.

4. Cut off the tip to create a small hole in the center. This will allow some steam to escape.

Using a cartouche helps prevent the meat from drying out while still allowing the sauce to reduce. This small but important step ensures perfect braising results.

The Perfect Side: Rutabaga Mash

Instead of a traditional potato mash, this recipe pairs the lamb with a creamy rutabaga mash. Rutabaga, also known as swede or Swedish turnip, has a slightly sweet and earthy flavor that complements the rich lamb sauce. The addition of parsnips and potatoes creates a balanced texture and taste.

For the smoothest mash, use a potato ricer. A good potato ricer will help eliminate lumps, resulting in a velvety texture. You can find a high-quality one here.

Adding cheese to the mash brings extra creaminess and depth. Use a cheese with bold flavor; something you truly enjoy. Aged cheddar, Gruyère, or even Parmesan work wonderfully. Dijon mustard adds a subtle tangy note that enhances the dish’s complexity.

Bringing it All Together

When serving, place the lamb shank on top of a generous portion of rutabaga mash. Spoon the rich sauce over the top, allowing it to soak into the mash. Garnish with fresh herbs if desired.

This dish is the epitome of comfort food. It’s deeply satisfying, full of complex flavors, and perfect for a slow, relaxing meal. Whether you’re cooking for family or preparing a special dinner, braised lamb shanks with rutabaga mash will impress every time. Enjoy!

My Must-Have Tools for This Recipe

Cast Iron Pot: https://amzn.to/4amkJHc

Potato Ricer: https://amzn.to/4apQrDo

Fine Mesh Strainer: https://amzn.to/4hComLx

Kitchen Tongs: https://amzn.to/4jF4CbP

Knife: https://amzn.to/3WwzPnL

Cutting Board: https://amzn.to/3VYKhn

Braised Lamb Shanks

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There’s something undeniably comforting about a slow-braised dish, and these braised lamb shanks with rutabaga mash are no exception. This recipe takes simple ingredients and transforms them into an elegant, restaurant-quality meal that’s perfect for a cozy dinner. If you’re looking for a show-stopping dish that’s worth the wait, then this is it.

• Total Time: 4 hours
• Yield: 3–4 portions 1x

Ingredients

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For the Lamb

• 3–4 lamb shanks
• 2 carrots, thickly sliced
• 3 tbsp olive oil
• 250 g (9 oz) pearl onions, peeled
• 1 sprig of rosemary
• 2–3 mini bell peppers
• 8 cloves of garlic, peeled
• 8 sage leaves
• 2 tbsp dried parsley
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp juniper berries
• 1 tsp whole allspice
• 1 tsp whole black peppercorns
• 1 bottle of red wine
• 1 tbsp honey
• 700 ml (3 cups) tomato purée
• 400 ml (1 ⅔ cups) beef stock
• 1 tbsp all-purpose flour
• 1 tbsp butter
• Salt, to taste

For the Rutabaga Mash

• 1 large parsnip, peeled and cut into pieces
• 1 rutabaga, peeled and cut into pieces
• 3 potatoes, peeled and cut into pieces
• 4 tbsp butter
• 50–100 ml (3–7 tbsp) heavy cream
• 2 tsp Dijon mustard
• 50 g (2 oz) grated cheese
• Black pepper, to taste

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Instructions

For the Lamb

1. Trim some of the meat from the end of the lamb shank, leaving a few centimeters of the bone exposed for a beautiful presentation.
2. Salt the lamb shanks on all sides.
3. Heat the olive oil in an oven-safe pot over medium-high heat and sear the lamb shanks until golden brown on all sides. Remove and set aside.
4. Add the pearl onions, carrots, and rosemary to the pot and fry for a few minutes.
5. Add the mini bell peppers, garlic cloves, and sage, stirring while frying for a few more minutes.
6. Add the dried parsley, cinnamon stick, bay leaves, juniper berries, allspice, and black peppercorns. Stir.
7. Pour in the red wine, add the honey, and bring to a boil. Let it boil for a few minutes to cook off the alcohol.
8. Stir in the tomato purée and bring to a boil. Season with salt.
9. Return the lamb shanks to the pot, cover with beef stock, and add any resting juices from the lamb.
10. Cover with a cartouche (a parchment paper circle with a small hole in the center).
11. Cover with a lid, leaving it slightly open, and bake at 150°C (300°F) for 3 hours.
12. Remove the lamb shanks and strain the liquid using a fine-mesh strainer (you may not need all of the liquid).
13. Mix the all-purpose flour with a little water until smooth.
14. Bring the strained liquid to a boil and gradually add the flour mixture while whisking, until reaching your desired thickness.
15. Off the heat, stir in the butter. Taste and adjust the salt if needed.
16. Serve the lamb shanks with the rutabaga mash and sauce. Enjoy!

For the Rutabaga Mash

1. Add the rutabaga, parsnip, and potatoes to a pot of salted water. Boil for 10-15 minutes until completely soft.
2. Drain and mash using a masher or potato ricer into a pot.
3. Over low heat, mix in the butter and Dijon mustard.
4. Add heavy cream little by little until you reach your desired consistency.
5. Season with black pepper and stir in the cheese until well combined.

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes