Braised Lamb Shanks Over Mashed Potatoes
Pair with Lytton Estate Syrah Grenache Mataro
Sondra Bernstein, proprietor of the award winning restaurants Girl & the Fig and Estate in Sonoma, knows a thing or two about pairing dishes with Syrah and Grenache as her wine list at Girl & the Fig is made up entirely of varietals native to the Rhone Valley.
Yield: 6 Servings
Active Time: 30 Minutes
Total Time: 2 Hours 30 Minutes
- 6 lamb shanks
- Salt & pepper
- 1/2 cup flour
- 1/3 cup olive oil
- 1 onion, peeled & roughly chopped
- 2 carrots, peeled & roughly chopped
- 1 fennel bulb, roughly chopped
- 6 whole garlic cloves
- 3 tablespoons chopped thyme
- 3 tablespoons chopped rosemary
- 3 tablespoons chopped parsley
- 1/2 cup tomato paste
- 1 1/2 cups red wine
- 4 cups chicken stock
- 4 russet potatoes, peeled and cubed
- 2/3 cup heavy cream
- 4 tablespoons butter
- 1 tablespoon salt
- 1/4 teaspoon white pepper
- Preheat oven to 325 F
- Season lamb shanks with salt and pepper, dredge in flour.
- In a large roasting pan, heat oil over medium heat and sear lamb shanks on all sides until golden, remove from pan.
- Add onions, carrots, fennel and garlic to pan and cook over medium heat until vegetables start to turn color and caramelize.
- Add thyme, rosemary, parsley and tomato paste, cook to soften paste, deglaze with red wine.
- Add chicken stock and return lamb to pan. Bring to simmer, cover, and braise in the oven turning every 30 minutes, until meat is tender and easily pulls off the bone (at least 2 hours).
- Serve on a large serving platter.
- Place the potatoes in a pot, cover with water and cook until soft. Remove from water and run potatoes through a food mill or potato ricer.
- Place cream, butter, salt and white pepper in a saute pot and heat until butter has melted into cream mixture.
- Place potatoes in a large bowl and slowly whisk in cream mixture.
- Once all the liquid has been added, whisk potatoes until they obtain a nice light and fluffy texture.
- Adjust seasoning as needed.