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Meat, Classics and bistro fare

Braised Lamb Shanks with Thyme and Mashed Potatoes

Braised lamb shanks with thyme and mashed potatoes is a slow cooked dish for 4 people, easy to make but long, about 3 hours 20 minutes total including 3 hours in the oven. It costs about €4.20 per serving. The key is a slow, covered braise that turns the meat meltingly tender, served with buttery mashed potatoes seasoned with nutmeg.

Here's a recipe for lamb shanks braised for hours in the oven with garlic and thyme, the meat falls off the bone with a spoon and the mashed potatoes do the rest.

Braised Lamb Shanks with Thyme and Mashed Potatoes
Total time
3 h 20
Difficulty
Easy
Cost per person
€4.20
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Lamb shank is that cut from the lower leg, tough if cooked fast, but meltingly tender after hours of slow braising. Here it cooks gently with whole garlic cloves, thyme and a splash of white wine, until the meat barely needs a knife. The cooking juices, skimmed and fragrant, make all the difference when you serve it.

This is a weekend dish, because it needs oven time but almost no watching over. It works well for a family meal or a dinner with friends, the smell of thyme and garlic cooking already announces lunch. The homemade mashed potatoes, smooth and buttery, soak up the juices and round out the plate without overpowering it.

The ingredients

4 people

Butcher

  • Lamb shanks 4

Fruits and vegetables

  • Garlic 8 cloves
  • Thyme 6 sprigs
  • Potatoes 1.2 kg

Pantry

  • Bay leavesoften in the pantry 2
  • White wineoften in the pantry 15 cl
  • Olive oiloften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 20 cl
  • Butter 50 g

Allergens Lactose

The step by step recipe

  1. Preheat the oven to 150°C. Season the shanks with salt and pepper and brown them in a Dutch oven with the olive oil. 10 min

    Take your time, that golden color builds all the flavor in the sauce.

  2. Add the unpeeled garlic cloves, thyme, bay leaves and white wine, then scrape up the browned bits from the bottom.

    The white wine deglazes and tenderizes, don't swap it for water.

  3. Cover the pot tightly with foil then its lid, and put it in the oven for a long, gentle braise. 3 h

    Turn the shanks halfway through, they'll braise evenly.

  4. Near the end, peel the potatoes and boil them in salted water, then mash with hot milk, butter and nutmeg. 25 min

    Mash with a potato ricer, never a blender, which makes them gluey.

  5. Serve the shanks topped with their cooking juices, alongside the mashed potatoes. Mash the roasted garlic into the potatoes for extra flavor.

    Skim the fat off the juices with a spoon before serving, for a cleaner sauce.

Our tips to get it right

  • Pick shanks of similar size so they all cook at the same rate.
  • Check doneness by poking the meat with a fork, it should sink in without resistance.
  • If the juices look too thin at the end, reduce them a few minutes uncovered on the stove before serving.

The variations

  • Swap the thyme for rosemary for a stronger flavor, good if you like bold herbs.
  • For a faster version, use a pressure cooker, about 45 minutes under pressure instead of 3 hours in the oven.
  • Add carrots and onions to the pot at the start, they'll cook in the juices and make an extra side.

What to serve it with

  • A glass of light red wine
  • Steamed green beans
  • A well seasoned green salad

Storage

The meat and mashed potatoes keep 2 to 3 days in the fridge in a sealed container, stored separately. Lamb shanks freeze well in their juices, up to 2 months. Reheat gently on the stove or in the oven at 150°C, adding a splash of water if the juices have thickened too much.

Questions about this dish

Can you make lamb shanks ahead of time?

Yes, it's even recommended. Make the shanks the day before, let them cool in their juices, then reheat gently the next day, the flavor only improves.

Can you replace the white wine?

You can use chicken broth instead, but white wine adds acidity that balances the richness of the lamb. Avoid plain water, the juices would taste flat.

How do you know the shanks are cooked enough?

The meat should pull away from the bone easily with a fork, almost no effort needed. If it still resists, cook 20 to 30 more minutes.

Can you prepare the mashed potatoes in advance?

You can peel and cook the potatoes ahead, but mash them right before serving so they stay smooth. Reheated mash tends to turn gluey.

How long does it take to make braised lamb shanks with thyme and mashed potatoes?

Count 3 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in braised lamb shanks with thyme and mashed potatoes?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does braised lamb shanks with thyme and mashed potatoes cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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