Ingredients
Scale
- 4 lamb shanks (approximately 1600g)
- 1/4 cup olive oil
- 1 1/2 cup pearl onions
- 2 celery sticks
- 4 garlic cloves
- 1 cup red apple vinegar
- 4 cups chicken broth
- 28 oz can tomato sauce
- 2 lbs Yukon Gold potatoes
- Fresh parsley for garnish
Instructions
- Sear the lamb shanks in olive oil over medium-high heat until browned on all sides (8–10 minutes). Remove and set aside.
- In the same pot, sauté pearl onions, celery, and minced garlic until softened (about 5 minutes). Add red apple vinegar and scrape any browned bits from the pot.
- Stir in dried oregano, paprika, garlic powder, ground allspice, bay leaves, chicken broth, and tomato sauce. Mix well.
- Return the lamb shanks to the pot; bring to a boil then reduce heat to low. Cover and simmer for approximately 150 minutes or until tender.
- For creamy Yukon Gold potatoes: Boil potatoes until tender; drain and mash with butter, salt, pepper, whole milk, and cream cheese.
- Serve lamb shanks over mashed potatoes garnished with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 920mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 90mg