Braised American Lamb Shank with Herb-smashed Baby Potatoes and Roasted Asparagus

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6 American Lamb shanks (about 1 pound each)
8 sprigs thyme
6 sprigs parsley
2 sprigs rosemary
Salt and pepper, to taste
4 tablespoons olive oil, divided
1 large onion, diced
6 whole cloves garlic, peeled
4 celery ribs, peeled and chopped
4 large carrots, peeled and chopped
1 bottle dry, fruity red wine
2 cups strained tomatoes
2 cups beef stock
2 tablespoons honey


3 pounds baby red or multi-colored potatoes, scrubbed
1/2 cup olive oil or vegan buttery stick
1/4 cup chopped parsley
1/4 cup chopped basil
2 tablespoons chopped chervil
Salt and pepper, to taste


2 pounds asparagus spears, trimmed
3 tablespoons olive oil, divided
Salt and pepper, to taste



Tie thyme, parsley and rosemary with cooking twine; reserve.  Season lamb shanks generously with
salt and pepper.  Heat 2 tablespoons oil in a large Dutch oven over medium-high heat.  Working
in 2 batches, sear shanks until browned on all sides, about 10 minutes per batch, replacing oil
for second batch.  Remove shanks to a plate.
Drain all but 2 tablespoons fat from Dutch oven; add onion, garlic, celery and carrots.  Cook, stirring, over
medium heat, until carrots begin to soften, about 4 to 5 minutes.  Add wine; bring to a boil.  Reduce heat
and cook until most of liquid is evaporated, about 15 to 20 minutes.  Add tomatoes, beef stock, honey and
herb bundle; return to a boil.  Add reserved shanks; cover tightly, reduce heat to a simmer and
cook, occasionally spooning sauce until shanks are tender, about 3 hours.  Remove shanks from
liquid to a platter; cover to keep warm.
Remove herb bundle and discard.  Pass liquid and solids from Dutch oven through a food mill or fine-mesh strainer.  Return puree to Dutch oven and bring to a boil.  Boil until liquid has reduced by about
half, 20 minutes.  Season with salt and pepper to taste, return  shanks to sauce and keep warm.
Braised American Lamb Shank with Herb-smashed Baby Potatoes and Roasted Asparagus


During last half of lamb braising, place potatoes in a large saucepan and cover with cold water; bring
to a boil.  Reduce heat to a high simmer; cook until potatoes are tender, about 20 minutes.  Drain; return
potatoes to pot; add oil or margarine, parsley, basil, chervil, salt and pepper.  Mash with a potato
masher until chunky; reserve.


Arrange asparagus in a single layer on 2 large baking sheets.  Drizzle each sheet with half of the
oil, salt and pepper; toss to coat.  Roast at 425°F until slightly wilted and edges are browned, about
12 to 14 minutes.  Remove from oven, let cool slightly, and serve with lamb shanks and potatoes.


click the above image to see a larger photo


PREP TIME: 15 Minutes

COOK TIME: 4-4 1/2 Hours