Greek crock-pot braised lamb shanks over mashed potatoes

No ratings yet
Print Add to Collection
Prep Time: 20 minutes
Cook Time: 8 hours
Servings: 2
Calories: 896kcal

Ingredients

Lamb Shanks

  • 2 Lamb shanks
  • 2 tsp Extra-virgin olive oil
  • Salt
  • Black pepper

Vegetables and Aromatics

  • 3/4 cup Pearl onions peeled
  • 1 Celery diced
  • 2 cloves Garlic minced

Spices and Seasoning

  • 1/2 tsp Dried oregano
  • 1/2 tsp Paprika
  • 1 tsp Garlic powder
  • 1/4 tsp Ground allspice
  • 1 Cinnamon stick
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 Bay leaf

Liquid and Braising

  • 1/2 cup Red wine
  • 2 cups Chicken broth
  • 14 oz Tomato sauce
  • Fresh parsley chopped for garnish

Mashed Potatoes

  • 8 oz Yukon Gold potatoes peeled and chopped
  • 1.5 TBSP Unsalted butter
  • 2 TBSP Milk
  • 1.5 TBSP Cream cheese
  • Salt
  • Black pepper

Steamed Broccolini

  • 2 bunches Broccolini trimmed
  • Salt to taste
  • Black pepper to taste

Cucumber Tomato Parsley Salad

  • 1 cup Cucumber diced
  • 1 Tomato diced
  • 2 TBSP Fresh parsley chopped
  • 1 tsp Extra-virgin olive oil
  • 1/2 tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice cubes for serving
US Customary - Metric

Instructions

  • Prep all ingredients per the instructions above.
  • Season the lamb shanks with salt and black pepper. Heat the olive oil in a skillet over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Transfer to a crock-pot.
  • Pour the red wine into the skillet and scrape up any browned bits. Then add it to the crock pot along with the pearl onions, celery, and garlic, oregano, paprika, garlic powder, allspice, cinnamon stick, kosher salt, black pepper, and bay leaf.
  • Stir in the chicken broth and tomato sauce. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the lamb is very tender and pulls easily from the bone.
  • About 30 minutes before the lamb is finished, bring a pot of water to a boil. Add the potatoes and cook until fork-tender. Drain well.
  • Mash or rice the potatoes until smooth. Warm the butter, milk, and cream cheese together over low heat. Stir into the potatoes until creamy and combined. Season with salt and black pepper and keep warm.
  • Bring a pot of water to a boil and add the broccolini. Reduce heat to a gentle simmer , and cook until bright green and tender. Drain and season with salt and black pepper.
  • In a bowl, combine the cucumber, tomato, and parsley. Drizzle with olive oil and lemon juice, season with salt and black pepper, and toss to combine.
  • Combine sparkling water and lemon and gently stir. Serve over ice if desired.
  • Serve the lamb shanks over mashed potatoes with steamed broccolini, cucumber tomato parsley salad on the side, and lemon sparkling water.

Nutrition

Calories: 896kcal | Carbohydrates: 97g | Protein: 67g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 167mg | Sodium: 2892mg | Potassium: 4167mg | Fiber: 28g | Sugar: 29g | Vitamin A: 6355IU | Vitamin C: 632mg | Calcium: 507mg | Iron: 13mg

Greek crock-pot braised lamb shanks over mashed potatoes

No ratings yet
Print Recipe Add to Collection
Prep Time 20 minutes
Cook Time 8 hours
Servings 2
Calories 896 kcal

Ingredients
 
 

Lamb Shanks

  • 2 Lamb shanks
  • 2 tsp Extra-virgin olive oil
  • Salt
  • Black pepper

Vegetables and Aromatics

  • 3/4 cup Pearl onions peeled
  • 1 Celery diced
  • 2 cloves Garlic minced

Spices and Seasoning

  • 1/2 tsp Dried oregano
  • 1/2 tsp Paprika
  • 1 tsp Garlic powder
  • 1/4 tsp Ground allspice
  • 1 Cinnamon stick
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 Bay leaf

Liquid and Braising

  • 1/2 cup Red wine
  • 2 cups Chicken broth
  • 14 oz Tomato sauce
  • Fresh parsley chopped for garnish

Mashed Potatoes

  • 8 oz Yukon Gold potatoes peeled and chopped
  • 1.5 TBSP Unsalted butter
  • 2 TBSP Milk
  • 1.5 TBSP Cream cheese
  • Salt
  • Black pepper

Steamed Broccolini

  • 2 bunches Broccolini trimmed
  • Salt to taste
  • Black pepper to taste

Cucumber Tomato Parsley Salad

  • 1 cup Cucumber diced
  • 1 Tomato diced
  • 2 TBSP Fresh parsley chopped
  • 1 tsp Extra-virgin olive oil
  • 1/2 tsp Lemon juice
  • Salt to taste
  • Black pepper to taste

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice cubes for serving

Instructions
 

  • Prep all ingredients per the instructions above.
  • Season the lamb shanks with salt and black pepper. Heat the olive oil in a skillet over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Transfer to a crock-pot.
  • Pour the red wine into the skillet and scrape up any browned bits. Then add it to the crock pot along with the pearl onions, celery, and garlic, oregano, paprika, garlic powder, allspice, cinnamon stick, kosher salt, black pepper, and bay leaf.
  • Stir in the chicken broth and tomato sauce. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the lamb is very tender and pulls easily from the bone.
  • About 30 minutes before the lamb is finished, bring a pot of water to a boil. Add the potatoes and cook until fork-tender. Drain well.
  • Mash or rice the potatoes until smooth. Warm the butter, milk, and cream cheese together over low heat. Stir into the potatoes until creamy and combined. Season with salt and black pepper and keep warm.
  • Bring a pot of water to a boil and add the broccolini. Reduce heat to a gentle simmer , and cook until bright green and tender. Drain and season with salt and black pepper.
  • In a bowl, combine the cucumber, tomato, and parsley. Drizzle with olive oil and lemon juice, season with salt and black pepper, and toss to combine.
  • Combine sparkling water and lemon and gently stir. Serve over ice if desired.
  • Serve the lamb shanks over mashed potatoes with steamed broccolini, cucumber tomato parsley salad on the side, and lemon sparkling water.

Nutrition

Calories: 896kcalCarbohydrates: 97gProtein: 67gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 167mgSodium: 2892mgPotassium: 4167mgFiber: 28gSugar: 29gVitamin A: 6355IUVitamin C: 632mgCalcium: 507mgIron: 13mg
Tried this recipe?Let us know how it was!