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Braised lamb with mashed potatoes

Tender braised lamb with creamy mashed potatoes
Course Main Course
Keyword lamb
Servings 4 portions

Ingredients

  • 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
  • salt
  • pepper
  • 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

Instructions

  • 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.

Mashed potatoes

  • 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.