Shallow-Braised Lamb Shanks with Mashed Yukon Golds, Roasted Carrots & Soft Leeks
This version feels the most dinner-party polished under an hour: lamb shanks cooked in a shallow covered braise, with roasted carrots and a soft leek bed. The sauce is reduced to a restaurant-style gloss at the end.
Back to full listIngredients
- Simple Truth® Natural Lamb Shank about 3 lb / 4 small shanks $8.49
- Organic Carrots Bunch 1 bunch $2.99
- Organic Leeks 1 bunch $5.49
- Yukon Gold Potatoes 1 lb $1.49/lb
- Shallots 2 $4.49/lb
- Kroger® Whole Garlic Bulbs 1 bulb $2.49
- Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79
- Fresh Organic Lemon 1 $1.69
- Simple Truth Organic® Thyme 1 pack $2.79
- Organic Italian Parsley 1 bunch $2.49
Instructions
- Heat oven to 425°F. Cut carrots into batons and toss with oil, salt, and pepper. Roast 20 to 25 minutes until caramelized.
- Peel and boil 1 lb Yukon Gold potatoes in salted water until tender, about 15 minutes, then mash with olive oil, salt, pepper, and a little broth.
- Season 4 small lamb shanks with salt, pepper, thyme, and minced garlic. Brown them well in a Dutch oven or deep skillet, about 10 minutes total.
- Remove shanks briefly and add 2 sliced shallots plus 1 sliced leek bunch to the pot. Cook until softened, 4 minutes.
- Add 1 1/2 cups broth and a strip of lemon zest. Return shanks, cover tightly, and simmer on low 25 to 30 minutes, turning once.
- Transfer shanks out. Reduce liquid 5 minutes until slightly thick and glossy. Stir in chopped parsley and a squeeze of lemon.
- Serve the lamb over mashed Yukon Gold potatoes with the softened leeks and roasted carrots, spooning the sauce over everything.
Cook time: 58 minutes
Estimated cost: $35-43
Health notes: Protein-rich and satisfying, with a generous amount of vegetables and no cream-heavy components.
Drink pairing: Erath Pinot Noir Oregon Red Wine or Stoller Family Estate Willamette Valley Pinot Noir