Fall-off-the-bone tender with a rich, silky sauce.
Ingredients
2–4 lamb shanks
Salt & black pepper
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, smashed
2 tbsp tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
Instructions
Season lamb well. Sear in olive oil until browned on all sides. Remove.
Sauté onion and garlic. Stir in tomato paste.
Deglaze with red wine, simmer 3–5 min.
Add broth, herbs, bay leaf. Return lamb.
Cover and braise at 325°F (165°C) for 2½–3 hours until tender.
Reduce sauce uncovered if needed for richness.
Creamy Asiago Mashed Potatoes
Rich, cheesy, and velvety.
Ingredients
2 lb Yukon gold potatoes
4 tbsp butter
½ cup warm cream or milk
¾ cup grated Asiago cheese
Salt & pepper
Instructions
Boil potatoes until fork tender.
Mash with butter, cream, cheese, salt, and pepper until smooth.
Candied Carrots & Asparagus
Sweet, buttery, and glossy with a fresh finish.
Ingredients
1 lb carrots, sliced
1 bunch asparagus, trimmed
2 tbsp butter
1½ tbsp brown sugar or honey
Pinch of salt
Splash of water
Instructions
Sauté carrots in butter, sugar, salt, and water. Cook until tender and glazed.
Add asparagus and cook 3–4 minutes until bright and tender-crisp.
Plating Tip
Spoon potatoes first, top with lamb shank, drizzle wine sauce, then add vegetables for a stunning plate.