Description
This Lamb Shanks with Bavarian-Style Potatoes recipe is the ultimate comfort dish, combining tender, slow-braised lamb shanks with hearty, flavorful potatoes inspired by traditional Bavarian cuisine. The lamb is cooked low and slow until it’s fall-off-the-bone tender, infused with garlic and aromatic herbs, while the potatoes are golden, buttery, and lightly seasoned for the perfect balance. This dish is ideal for family dinners, special occasions, or whenever you crave a warm, satisfying meal.
Ingredients
For the Lamb Shanks:
3 tablespoons sunflower oil
4 lamb shanks
3 cloves garlic, minced
1 onion, finely chopped
2 tablespoons tomato paste
2 cups beef or lamb stock
1 cup red wine (optional, but recommended)
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste
2 bay leaves
For the Bavarian-Style Potatoes:
1 kg (2.2 lb) potatoes, peeled and cut into chunks
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon caraway seeds (optional, traditional Bavarian flavor)
1 teaspoon paprika
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Preparation Method
Step 1:
Prepare the Lamb Shanks
Heat the sunflower oil in a large, heavy pot over medium-high heat.
Season the lamb shanks with salt and black pepper.
Sear the lamb shanks on all sides until well browned. Remove and set aside.
Step 2:
Build the Sauce
In the same pot, add the chopped onion and cook until soft and translucent.
Add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the tomato paste and cook for 1–2 minutes.
Pour in the red wine (if using) and let it simmer for 2–3 minutes to reduce slightly.
Step 3:
Slow Cook the Lamb
Return the lamb shanks to the pot.
Add the stock, paprika, thyme, rosemary, and bay leaves.
Cover and simmer on low heat for 2½ to 3 hours, turning the shanks occasionally, until the meat is very tender and almost falling off the bone.
Step 4:
Prepare the Bavarian-Style Potatoes
Boil the potatoes in salted water until just tender. Drain well.
Heat butter and olive oil in a pan over medium heat.
Add the potatoes, paprika, caraway seeds, salt, and pepper.
Pan-fry until golden and lightly crispy on the outside.
Garnish with chopped fresh parsley.
Serving Suggestion
Serve the lamb shanks hot, generously spooned with the rich sauce, alongside the Bavarian-style potatoes. Pair with steamed vegetables or a fresh green salad for a complete and satisfying meal.