The first few days of isolation are already over and I am definitely ready for some real interactions with friends and family, but unfortunately we all have to wait a little (or a lot) longer. Until then I’ll just keep on cooking and treating myself with some delicious meals. By the way, this recipe is also perfect for Easter at home. Comfort food to share.
I’ve cooked this recipe many times before but never had the chance to take photos of it and write it down. The lamb just falls off the bone after a few hours in the oven and is tender and juicy. If you want it to be a little spicy, just add some cayenne pepper or the hot sauce of your choice.
Mashed potatoes, peas or broccoli are excellent side dishes for the lamb. Today I chose peas as my side. If your trusted butcher is not open at the moment, supermarkets are also an alternative to get the meat of your choice. In some supermarkets you can also order meat in advance.
The recipe is for about 4 people (2-3 very hungry people), but you have to pay attention to the size of the meat, sometimes it’s bigger and sometimes smaller.
Have you already seen my Moroccan inspired chicken?
Braised lamb with mashed potatoes
Tender braised lamb with creamy mashed potatoes
- 2 lamb shanks
- 1 tablespoon clarified butter
- 2 carrots peeled and roughly chopped
- 1 onion halved and cut into slivers
- 3 cloves garlic finely chopped
- 2 tablespoons flour
- 1/4 l red wine
- 200 ml beef stock
- 300 g tomato passata
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 sprigs rosemary
- 3 bay leaves
- 250 g tomatoes 4-5 pieces (whole)
For the mash:
- 1 kg potatoes peeled, diced
- 50 g butter
- 200 ml milk
- 1 pinch nutmeg
- salt pepper
Preheat oven to 180°C top and bottom heating.
Remove tendons from lamb and pat dry. Heat clarified butter in a casserole (cast iron or emaille) and sear the lamb from all sides. Remove from the pot and set aside.
Sauté the onion in the same pot. After about 3 minutes add carrots and garlic.
Put the lamb back in dust with flour. Add salt and pepper and continue to fry for about 5 minutes so that the flour slightly browns.
Deglaze with red wine. Now mix in beef stock, tomato passata, tomato paste and brown sugar.
Add herbs and whole tomatoes. Bring to a boil.
Cover and place on the lower rack in the oven. Roast for about 2 hours.
Peel and quarter the potatoes. Bring water to a boil and cook potatoes until ready.
Mash them with a potato masher and add butter. Season with nutmeg, salt and pepper.
Gradually mix in the milk. If you want it to be a bit firmer, use less milk. Alternatively, crème fraîche can also be used.
This post is also available in English!