Stovetop Braised Lamb Shanks with Leeks & Carrots over Cauliflower Mash
A cozy, bistro-style winter plate: juicy lamb shanks (a huge sale) braised until spoon-tender with leeks, carrots, and garlic, then served over silky cauliflower mash. It feels fancy, but it’s mostly hands-off once it’s simmering.
Back to full listIngredients
- Simple Truth® Natural Lamb Shank 2 small shanks (about 1 lb total) or 1 large shank split between 2 $4.99 sale (reg $8.99), 1 lb
- Organic Leeks (bunch) 1 bunch (use 1 large leek), sliced (white + light green) $3.99
- Organic Carrots Bunch 2 carrots, cut into 1-inch chunks $2.50
- Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
- Organic Jumbo Yellow Onion 1/2 onion, diced $1.49/lb
- Organic Ginger Root (optional) 1 tsp grated (optional, brightens the braise) $3.99/lb
- Organic Cauliflower 1 medium head (about 1–1 1/4 lb), florets $2.49/lb
- Olive oil 1–2 tbsp
- Tomato paste (pantry) 1 tbsp
- Chicken or beef broth (pantry) 2 to 2 1/2 cups
- Dried thyme or Herbes de Provence (pantry) 1 tsp
- Bay leaf (pantry) 1
- Salt + black pepper to taste
- Butter or Greek yogurt (for mash) 1 tbsp butter OR 2–3 tbsp yogurt
- Lemon (optional, pantry) a squeeze to finish
Instructions
- Prep: Pat lamb dry and season generously with salt and pepper. Slice leek, chop carrots, dice onion, mince garlic. Cut cauliflower into florets.
- Stove (braise): Heat a heavy pot/Dutch oven over medium-high. Add 1 tbsp olive oil. Brown lamb shanks well on all sides, 6–8 minutes total. Remove to a plate.
- Lower heat to medium. Add onion, leek, and carrots with a pinch of salt; cook 4–5 minutes, scraping up browned bits. Add garlic (and optional ginger) and cook 30 seconds.
- Stir in tomato paste and dried thyme; cook 1 minute to caramelize slightly.
- Add broth and bay leaf, then nestle lamb back in. Liquid should come about halfway up the shanks; add a splash more broth/water if needed.
- Bring to a gentle simmer, cover partially, and cook 45–55 minutes, turning shanks once, until very tender. (If it’s not tender by 55 minutes, keep going—some shanks need a bit longer.)
- While it braises: Steam or simmer cauliflower florets until very soft, 10–12 minutes. Drain very well.
- Mash: Blend/mashed cauliflower with butter (or yogurt), salt, pepper, and a drizzle of olive oil if needed until smooth.
- Finish: Skim excess fat from the braise if desired. Taste sauce; adjust salt/pepper and brighten with a squeeze of lemon.
- Serve: Spoon cauliflower mash onto plates, top with lamb and plenty of leek-carrot gravy.
Health notes: ~850–950 kcal per serving (depends on fat skimmed). Healthiness: Hearty and protein-rich; add extra veggies and skim excess fat from the braise for a lighter bowl. Cauliflower mash lowers carbs vs. potatoes; sodium depends on broth.
Drink pairing: Wine: Washington Syrah (Walla Walla or Columbia Valley) or a Yakima Valley GSM blend. Beer: a malty brown ale.