Braised Lamb Shanks With Sautéed Potatoes Recipe

Name: Braised Lamb Shanks With Sautéed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 tbsp oil; 4 None lamb shanks, 500-600g each; 2 medium carrots, peeled and roughly chopped; 3 medium onions, 2 coarsely chopped + 1 finely chopped; 1 bulb garlic, broken into cloves; 2 tbsp tomato paste; 375 ml red wine; 375 ml vegetable stock; 2 sprigs rosemary; 3-4 stalks thyme; 1 kg small potatoes; 600 g frozen green beans; 50 g butter; 150 g cherry tomatoes, halved; 1 bunch parsley, chopped

Servings: persons

3-4 tbsp oil
4 None lamb shanks, 500-600g each
2 medium carrots, peeled and roughly chopped
3 medium onions, 2 coarsely chopped + 1 finely chopped
1 bulb garlic, broken into cloves
2 tbsp tomato paste
375 ml red wine
375 ml vegetable stock
2 sprigs rosemary
3-4 stalks thyme
1 kg small potatoes
600 g frozen green beans
50 g butter
150 g cherry tomatoes, halved
1 bunch parsley, chopped

1
Preheat oven to 400u00b0F. Heat the oil in a Dutch oven and sear the lamb shanks over high heat until browned on all sides, set aside. Add the carrots, coarsely chopped onion and garlic to the dutch oven and cook for a couple of minutes. Stir in the tomato paste and deglaze with red wine and stock. Season with salt and pepper, add the lamb shanks, rosemary and thyme, bring to a boil, cover and place in the oven for 1 1/2 - 2 hours. Turn the lamb shanks halfway through cooking.
2
Cook the potatoes in boiling salted water for 15-20 minutes, then drain, rinse under cold water and remove the skins. Set aside to cool. Cook the beans for about 5 minutes in boiling salted water then drain and set aside.
3
Heat 2 tbsp butter in a large frying pan and saute the potatoes until crisp and golden brown on all sides. Season with salt and pepper. Meanwhile, heat 1 tbsp butter in a saucepan and saute the onion and tomatoes. Add the green beans, parsley and season with salt and pepper.
4
Serve the lamb over the tomato sauce with sauteed potatoes on the side.

1465

kcal

Calories

108

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 3-4 tbsp oil, 4 None lamb shanks, 500-600g each, 2 medium carrots, peeled and roughly chopped, 3 medium onions, 2 coarsely chopped + 1 finely chopped, and more.

Yes, Braised Lamb Shanks With Sautéed Potatoes falls under the Meat & Poultry 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 Shanks With Sautéed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions