Braised Lamb And Potato Hash Recipe

Name: Braised Lamb And Potato Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 4 lamb shanks (about 14 oz. each), trimmed; 1 tablespoon plus 1/2 tsp. kosher salt; 1 1/4 teaspoons black pepper, divided; 1 yellow onion, quartered; 1 large carrot, cut into 2-inch pieces; 4 garlic cloves, smashed; 1 cup dry red wine; 1 (14.5-oz.) can crushed tomatoes; 1 1/2 cups chicken broth; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

3 tablespoons vegetable oil
4 lamb shanks (about 14 oz. each), trimmed
1 tablespoon plus 1/2 tsp. kosher salt
1 1/4 teaspoons black pepper, divided
1 yellow onion, quartered
1 large carrot, cut into 2-inch pieces
4 garlic cloves, smashed
1 cup dry red wine
1 (14.5-oz.) can crushed tomatoes
1 1/2 cups chicken broth
1/4 cup chopped fresh flat-leaf parsley

1
Preheat oven to 300u00b0F. Heat oil in a large roasting pan over medium-high. Season lamb with 1 tablespoon salt and 1 teaspoon pepper. Brown lamb in hot oil, 5 to 7 minutes on each side. Remove from pan. Add onion, carrot, and garlic cloves. Cook until slightly softened, 5 to 6 minutes. Add wine; cook 2 minutes, stirring and scraping bottom of pan. Stir in tomatoes and broth; cook 2 minutes. Return lamb to pan; bring to a boil. Place parchment paper directly on lamb; cover pan tightly with aluminum foil.
2
Bake in preheated oven 3 1/2 hours. Remove foil, and bake until meat falls off the bone or when a meat thermometer inserted in thickest portion registers 200u00b0F, about 30 more minutes, turning halfway through.
3
Transfer lamb to a platter; cover with foil. Strain cooking liquid into a medium saucepan; discard solids. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook over medium-high until reduced to about 3 cups, 5 to 7 minutes. Spoon 1 cup sauce over lamb, and serve with remaining sauce. Top with parsley, and serve with Potato Hash.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 4 lamb shanks (about 14 oz. each), trimmed, 1 tablespoon plus 1/2 tsp. kosher salt, 1 1/4 teaspoons black pepper, divided, and more.

Yes, Braised Lamb And Potato Hash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb And Potato Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions