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Braised lamb with mashed potatoes

Tender braised lamb with creamy mashed potatoes

Gericht Main Course
Keyword lamb
Portionen 4 portions


  • 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


  1. Preheat oven to 180°C top and bottom heating.

  2. 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.

  3. Sauté the onion in the same pot. After about 3 minutes add carrots and garlic.

  4. 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.

  5. Deglaze with red wine. Now mix in beef stock, tomato passata, tomato paste and brown sugar.

  6. Add herbs and whole tomatoes. Bring to a boil.

  7. Cover and place on the lower rack in the oven. Roast for about 2 hours.

Mashed potatoes

  1. Peel and quarter the potatoes. Bring water to a boil and cook potatoes until ready.

  2. Mash them with a potato masher and add butter. Season with nutmeg, salt and pepper.

  3. Gradually mix in the milk. If you want it to be a bit firmer, use less milk. Alternatively, crème fraîche can also be used.