Lamb shank is a classic dish that never fails to impress. With its tender, succulent meat falling off the bone, it’s the perfect comfort food for a special dinner at home. This recipe for lamb shank with dauphinoise potatoes and roasted carrots is a delicious and satisfying meal for two. The lamb shanks are slow-cooked in a rich red wine and beef stock sauce, while the dauphinoise potatoes are creamy and cheesy, and the roasted carrots add a sweet and savoury touch to the plate.
To complete the dining experience, a full-bodied red wine pairs perfectly with this meal. The tannins in wines like Cabernet Sauvignon or Syrah/Shiraz can stand up to the richness of the lamb, while the fruity flavors of a Malbec can balance the savoury notes of the dish. Follow this recipe and choose a red wine that suits your taste for an unforgettable dinner.
Preparation Time
30 Minutes
Cooking Time
3 Hours
Ingredients - Lamb Shank
- 2 lamb shanks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 250ml red wine
- 500ml beef stock
- Salt and freshly ground black pepper
Ingredients - Dauphinoise Potatoes
- 4 large potatoes, peeled and thinly sliced
- 200ml double cream
- 100ml milk
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 50g grated Parmesan cheese
Ingredients - Roasted Carrots
- 4 large potatoes, peeled and thinly sliced
- 200ml double cream
- 100ml milk
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 50g grated Parmesan cheese
Cooking Method
- Preheat the oven to 170°C.
- Season the lamb shanks with salt and black pepper. Heat the olive oil in a large ovenproof dish over medium-high heat. Add the lamb shanks and cook until browned on all sides, about 8-10 minutes. Remove the lamb shanks and set aside.
- Add the onion, garlic, carrots, celery, rosemary, and thyme to the same dish and cook for 5-7 minutes, until the vegetables are soft.
- Add the red wine and beef stock to the dish, bring to a simmer, and then return the lamb shanks to the dish. Cover the dish with foil and transfer to the preheated oven. Cook for 2-3 hours, until the lamb is tender and falling off the bone.
- While the lamb is cooking, prepare the dauphinoise potatoes. In a large saucepan, combine the cream, milk, garlic, salt, and black pepper. Heat the mixture over medium heat until it begins to simmer. Add the sliced potatoes and cook for 10-12 minutes, until the potatoes are tender.
- Transfer the potato mixture to an ovenproof dish and sprinkle with Parmesan cheese. Place in the preheated oven and cook for 20-25 minutes, until the cheese is golden brown.
- While the potatoes are cooking, prepare the roasted carrots. Preheat the oven to 200°C. Place the carrot chunks in a baking dish and drizzle with olive oil, honey, balsamic vinegar, salt, and black pepper. Toss to combine, then roast in the preheated oven for 20-25 minutes, until the carrots are tender and caramelized.
- Serve the lamb shanks with the dauphinoise potatoes and roasted carrots on the side.
Pairing a Suitable Wine
As for wine pairing, a full-bodied red wine is ideal for lamb shanks. Some varietals that would pair well include:
- Cabernet Sauvignon: This full-bodied red wine has bold tannins that can stand up to the richness of the lamb.
- Syrah/Shiraz: This full-bodied red wine has a spicy, peppery flavor that can complement the earthy flavours of the lamb shanks.
- Malbec: This full-bodied red wine has a fruity flavor that can balance the savoury flavours of the lamb shanks.
Choose a wine from our store that you enjoy and that fits your taste preferences. Cheers!
Are there any specific techniques or tips for achieving a heavenly flavor in a red-wine lamb shank recipe?
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