Careme

Ingredients

• Simple Truth® Natural Lamb Shank, 1 lb 1 lb (aim for 1–2 smaller shanks) $7.99
• Simple Truth Organic® Thyme, 0.5 oz 1–2 tsp leaves $2.79
• Jumbo Yellow Onions 1 medium onion $1.29 (sale)
• Kroger® Fat Free Beef Broth, 32 oz (or any broth) 2 cups $2.49
• Simple Truth Organic® Gourmet Gold Potatoes, 24 oz 1 bag (use ~16 oz) $3.50 (sale)
• Garlic (bulb) 3 cloves $1.50
• Pantry: olive oil 1–2 tbsp —
• Pantry: red wine (dry) 1/2 cup —
• Pantry: salt, black pepper to taste —
• Pantry: butter (optional) 1 tbsp —

Instructions

1. Note: For a true fall-off-the-bone shank, you usually need 1.5–2.5 hours; this is a quicker, weeknight braise that works best with smaller shanks.
2. Prep: Heat oven to 425°F. Slice 1 onion. Smash 3 garlic cloves.
3. Sear lamb (stove): Heat 1 tbsp olive oil in an oven-safe pot or deep skillet over medium-high. Season lamb shank(s) with salt and pepper. Sear 3–4 minutes per side until well browned.
4. Aromatics: Add onion and garlic around the lamb; cook 2 minutes.
5. Deglaze: Add 1/2 cup red wine and scrape up browned bits. Simmer 2 minutes.
6. Braise (oven): Add 2 cups broth and 1–2 tsp thyme. Cover tightly and transfer to the oven. Bake 25–30 minutes, turning once, until the meat is noticeably more tender (exact timing depends on shank size).
7. Potatoes (stove): While lamb braises, boil ~16 oz potatoes in salted water 12–15 minutes until very tender. Drain and smash with 1 tbsp butter (optional) or olive oil, plus salt and pepper.
8. Reduce sauce (stove): When lamb comes out, transfer lamb to a plate. Simmer braising liquid uncovered 3–6 minutes until slightly thickened; taste and season.
9. Serve: Spoon smashed potatoes onto plates, top with lamb, and ladle reduced red-wine pan juices over.