with Roast Pumpkin, Creamy Potato Purée & Crispy Fried Sage**
Description
Tender, slow-braised lamb shanks cooked in a rich red wine and herb gravy, served with sweet roasted pumpkin, silky potato purée, and fragrant crispy sage. This comforting autumn dish is perfect for cozy family dinners or elegant weekend meals, filling your kitchen with irresistible aromas and deep, savory flavors.
Ingredients
Lamb Shanks
4 lamb shanks
Salt and cracked black pepper, to taste
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
2 cups beef or lamb stock
2 sprigs rosemary
3 sprigs thyme
2 bay leaves
Roast Pumpkin
800 g pumpkin, cut into wedges
2 tablespoons olive oil
Salt and black pepper, to taste
Potato Purée
1 kg potatoes, peeled and chopped
50 g butter
½ cup warm milk or cream
Salt, to taste
Crispy Fried Sage
12–16 fresh sage leaves
2 tablespoons olive oil or butter
Preparation Method
- Prepare the Lamb Shanks
Preheat the oven to 170°C (340°F).
Season the lamb shanks generously with salt and black pepper.
Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat.
Brown the lamb shanks on all sides until deeply golden. Remove and set aside.
In the same pot, add the diced onion and sauté until soft and lightly caramelized.
Add garlic and cook for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
Pour in the red wine, scraping the bottom of the pot. Let it simmer for 3–4 minutes to reduce slightly.
Add the stock, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot.
Cover and transfer to the oven. Braise for 2½–3 hours, turning once, until the lamb is very tender and falling off the bone.
- Roast the Pumpkin
Increase oven temperature to 200°C (390°F) during the last 40 minutes of cooking.
Toss pumpkin wedges with olive oil, salt, and pepper.
Arrange on a baking tray and roast for 30–40 minutes, turning once, until golden and caramelized.
- Make the Potato Purée
Boil potatoes in salted water until very tender.
Drain well and mash until smooth.
Add butter and warm milk or cream.
Season with salt and mix until creamy and silky.
- Prepare the Crispy Sage
Heat olive oil or butter in a small pan over medium heat.
Fry sage leaves for 10–15 seconds per side until crisp.
Remove and drain on paper towels.
To Serve
Spoon creamy potato purée onto each plate. Place a lamb shank on top and generously ladle over the red wine herb gravy. Add roasted pumpkin on the side and finish with crispy fried sage leaves for aroma and crunch.
Serving Tip
Pair this dish with a glass of the same red wine used in cooking and a simple green salad for a perfectly balanced autumn meal 🍁🍷