Lamb Shanks with Bavarian Style Potatoes
Lamb Shanks with Bavarian Style Potatoes is a hearty and comforting dish perfect for any occasion.
Why Make This Recipe
Making Lamb Shanks with Bavarian Style Potatoes is a great way to enjoy tender, flavorful lamb with creamy mashed potatoes. This dish brings a touch of warmth and richness that everyone will love. It’s perfect for family dinners or gatherings with friends.
How to Make Lamb Shanks with Bavarian Style Potatoes
Creating Lamb Shanks with Bavarian Style Potatoes is simple and rewarding. Follow these easy steps to achieve a delicious meal.
Ingredients
- 4 lamb shanks
- Salt and pepper to taste
- 3 cloves minced garlic
- 2 cups beef broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 tablespoon fresh rosemary, chopped
- 4 large potatoes, peeled and cut into cubes
- 1/2 cup milk
- 2 tablespoons butter
Directions
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks with salt and pepper.
- In a large oven-safe pot, heat olive oil over medium-high heat.
- Brown the lamb shanks on all sides, then remove and set aside.
- In the same pot, add chopped onion and minced garlic, cooking until translucent.
- Return the lamb shanks to the pot and add beef broth and chopped rosemary.
- Cover and braise in the oven for about 2 hours, or until lamb is tender.
- Meanwhile, boil the potatoes in salted water until tender.
- Drain and mash the potatoes with milk and butter, adjusting seasoning with salt and pepper.
- Serve the lamb shanks alongside the Bavarian style potatoes.
How to Serve Lamb Shanks with Bavarian Style Potatoes
Serve Lamb Shanks with Bavarian Style Potatoes hot, garnished with fresh herbs if you like. This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
How to Store Lamb Shanks with Bavarian Style Potatoes
You can store leftovers of Lamb Shanks with Bavarian Style Potatoes in an airtight container in the refrigerator. They should be eaten within 3 days. For longer storage, consider freezing them.
Tips to Make Lamb Shanks with Bavarian Style Potatoes
- Allow the lamb to rest for a few minutes after cooking for better flavors.
- Use starchy potatoes for a creamier mash.
- Adjust the seasonings of the mash according to your taste.
Variation
You can add vegetables like carrots or celery to the braising pot for extra flavor and nutrition.
FAQs
What wine goes well with Lamb Shanks?
A rich red wine, like Cabernet Sauvignon or Shiraz, pairs nicely with lamb.
Can I use another type of meat?
Yes, you can use beef shanks or pork shanks as a substitute.
What type of potatoes should I use for the mash?
Russet or Yukon gold potatoes work best for a smooth and creamy mash.
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Lamb Shanks with Bavarian Style Potatoes
Ingredients
For the Lamb Shanks
- 4 pieces lamb shanks
- Salt and pepper to taste
- 3 cloves minced garlic
- 2 cups beef broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 tablespoon fresh rosemary, chopped
For the Bavarian Style Potatoes
- 4 large potatoes, peeled and cut into cubes Starchy potatoes are recommended for creaminess.
- 1/2 cup milk
- 2 tablespoons butter
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks with salt and pepper.
- In a large oven-safe pot, heat olive oil over medium-high heat.
- Brown the lamb shanks on all sides, then remove and set aside.
- In the same pot, add chopped onion and minced garlic, cooking until translucent.
Braising
- Return the lamb shanks to the pot and add beef broth and chopped rosemary.
- Cover and braise in the oven for about 2 hours, or until lamb is tender.
Preparing Potatoes
- Meanwhile, boil the potatoes in salted water until tender.
- Drain and mash the potatoes with milk and butter, adjusting seasoning with salt and pepper.
Serving
- Serve the lamb shanks alongside the Bavarian style potatoes.
