Lamb Stew With Creamy Mashed Potatoes Recipe

Name: Lamb Stew With Creamy Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None lamb shanks, Frenched; 8 cloves garlic, halved; 2 None medium lemons, zested, halved; 2 tbsp olive oil; 3 None large Spanish onions, chopped coarsely; 2 cups dry red wine; 3 None medium carrots, quartered lengthwise; 3 stalks celery, trimmed, chopped coarsely; 4 None bay leaves; 8 sprigs fresh thyme; 7 cups chicken stock; 1 tbsp finely chopped fresh flat-leaf parsley leaves; 1/2 tbsp finely chopped fresh mint leaves; 4 1/2 lb potatoes, chopped coarsely; 1 1/4 cups heavy cream, warmed; 1/2 cup butter

Servings: persons

8 None lamb shanks, Frenched
8 cloves garlic, halved
2 None medium lemons, zested, halved
2 tbsp olive oil
3 None large Spanish onions, chopped coarsely
2 cups dry red wine
3 None medium carrots, quartered lengthwise
3 stalks celery, trimmed, chopped coarsely
4 None bay leaves
8 sprigs fresh thyme
7 cups chicken stock
1 tbsp finely chopped fresh flat-leaf parsley leaves
1/2 tbsp finely chopped fresh mint leaves
4 1/2 lb potatoes, chopped coarsely
1 1/4 cups heavy cream, warmed
1/2 cup butter

1
Preheat oven to 325u00b0F. Pierce the meatiest part of each shank in 2 places with a sharp knife. Stuff with garlic. Rub cut sides of lemons over shanks.
2
Heat oil in a large Dutch oven. Working in batches, sear shanks until browned on all sides. Set lamb aside. Add onion to pan and cook until softened. Add wine and bring to a boil. Remove dish from heat.
3
Layer carrot, celery and lamb shanks over onion mixture in Dutch oven. Add bay leaves and thyme then carefully pour stock over top. Cover then transfer to oven to braise for 3 hours, or until meat is tender.
4
Meanwhile, combine lemon zest, parsley and mint in a small bowl.
5
Boil, steam or microwave potatoes until tender then drain. Mash with warmed cream and butter until smooth. Cover to keep warm.
6
Transfer lamb shanks to a serving platter and cover to keep warm. Strain pan juices into a medium saucepan and discard solids. Boil pan juices, stirring occasionally, until reduced by 1/2.
7
Distribute mashed potatoes between serving plates. Top with lamb shanks then sprinkle with lemon-herb mixture and drizzle with pan juices.

2308

kcal

Calories

116

Fat

115

Carbs

196

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 8 None lamb shanks, Frenched, 8 cloves garlic, halved, 2 None medium lemons, zested, halved, 2 tbsp olive oil, and more.

Yes, Lamb Stew With Creamy Mashed Potatoes 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!

Lamb Stew With Creamy Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions