Stovetop Red Wine–Braised Lamb Shanks with Leeks & Carrots over Yukon Gold Mash

This is bistro comfort with Pacific Northwest winter vibes: rich, fork-tender lamb shanks (a huge sale win) braised in red wine with leeks and carrots, spooned over creamy mash. It feels special, but it’s mostly hands-off while the stove does the work.

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Ingredients

Simple Truth® Natural Lamb Shank 2 shanks (~2 lb total) $4.99 sale (was $8.99)
Organic leeks 1 bunch (2–3 leeks), cleaned well $3.99
Organic carrots (bunch) 2–3 medium, cut into chunks $2.50
Organic Jumbo Yellow Onion 1 small, diced $1.49/lb
Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
Organic Yukon Gold potatoes (or Russets) 1–1¼ lb, peeled and chunked $3.99 (3 lb)
Red wine (dry) 3/4 cup
Chicken or beef broth (or water + bouillon) 1 1/2 cups
Tomato paste 1 tbsp
Olive oil 1 1/2 tbsp
Dried thyme or rosemary 1 tsp
Bay leaf 1
Salt & black pepper to taste
Butter and/or milk (for mash) 2 tbsp butter and 1/4 cup milk (optional, to taste)

Instructions

Prep: Pat lamb shanks dry; season generously with salt and pepper. Clean leeks (slice lengthwise, rinse well), then cut white/light-green parts into 1/2-inch slices. Cut carrots into 1-inch chunks; dice onion; mince garlic.
Brown: Heat a Dutch oven or heavy pot on the stove over medium-high. Add olive oil. Brown lamb shanks well on all sides, 8–10 minutes total. Transfer to a plate.
Build the braise: Lower heat to medium. Add onion and leeks with a pinch of salt; cook until starting to soften, 4–5 minutes. Stir in garlic and tomato paste; cook 1 minute.
Deglaze: Pour in red wine and scrape up browned bits. Simmer 2 minutes. Add broth, thyme/rosemary, and bay leaf. Return lamb shanks to the pot (liquid should come about 1/2–2/3 up the shanks). Add carrots around them.
Braise (stove): Cover and simmer very gently on low (or low in a 325°F oven) until tender, about 45–55 minutes, turning shanks once halfway. Keep it at a bare simmer so the sauce stays silky.
Mash: While lamb braises, boil potatoes in salted water until very tender, 12–15 minutes. Drain, mash with butter/milk (or olive oil), season with salt and pepper.
Finish sauce: When lamb is tender, uncover and simmer sauce 3–5 minutes to thicken slightly. Taste and adjust salt/pepper. Remove bay leaf.
Serve: Spoon mash onto plates, top with lamb shanks, and ladle leeks/carrots and sauce over everything.

Health notes: ~750–900 calories/person (depends on mash butter). Healthiness: Medium—protein-rich and satisfying; keep it lighter by using olive oil and a splash of milk instead of lots of butter/cream in the mash, and serve extra braising vegetables on the side.

Drink pairing: Washington State Syrah (Columbia Valley) or a Washington Merlot; for beer, a malty brown ale.

Careme