🍽️ Crispy Lamb Shank Ragout with Creamy Mashed Potatoes

Name: Crispy Lamb Shank Ragout with Creamy Mashed Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 2 onions; 1 garlic clove; 4 lamb shanks; salt; pepper (from the mill); 1 tbsp flour; 2 tbsp olive oil; 2 tbsp tomato paste; 350 ml red wine; 400 ml lamb stock; 2 carrots; 1 stalk celery; 1 sprig rosemary; 3 sprigs thyme; 1 bay leaf; cayenne pepper (to taste); 800 g waxy potatoes; 200 ml milk; 2 tbsp crème fraîche; rosemary (for garnish)

650 kcal · 30 min · 4 servings

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Ingredients

2 onions
1 garlic clove
4 lamb shanks
salt
pepper (from the mill)
1 tbsp flour
2 tbsp olive oil
2 tbsp tomato paste
350 ml red wine
400 ml lamb stock
2 carrots
1 stalk celery
1 sprig rosemary
3 sprigs thyme
1 bay leaf
cayenne pepper (to taste)
800 g waxy potatoes
200 ml milk
2 tbsp crème fraîche
rosemary (for garnish)

Instructions

1. Peel the onions and the garlic clove.
2. Cut the onions into fine cubes.
3. Finely chop the garlic.
4. Rinse the lamb shanks and pat them dry with a kitchen towel.
5. Season the meat with salt and pepper.
6. Lightly dust the meat with flour.
7. Heat oil in a large pot.
8. Sear the meat on all sides until browned.
9. Remove the meat from the pot and set aside.
10. Add the onions and garlic to the remaining fat in the pot.
11. Sauté the onions and garlic until translucent.
12. Stir in the tomato paste.
13. Toast the tomato paste briefly.
14. Deglaze the pot with approx. 100 ml of wine.
15. Let the wine reduce.
16. Add more wine.
17. Let the wine reduce again.
18. Repeat this process a third time.
19. Wash the potatoes.
20. Steam the potatoes for approx. 30 minutes until tender.
21. Wash the carrots and celery.
22. Clean and peel the carrots and celery.
23. Cut the carrots and celery into small cubes.
24. Wash the rosemary and thyme.
25. Shake the herbs dry.
26. Tie the rosemary and thyme into a bundle.
27. Add the herb bundle and bay leaf to the sauce.
28. Add everything to the meat in the pot.
29. Simmer everything for another 30-40 minutes until tender.
30. Season the sauce with salt, pepper, and cayenne pepper.
31. Remove the herb bundle from the sauce.
32. Peel the potatoes.
33. Press the potatoes through a potato ricer.
34. Stir in hot milk and crème fraîche.
35. Season the mashed potatoes with salt.
36. Plate the lamb shanks.
37. Serve the mashed potatoes on the plates.
38. Season the dish with pepper.
39. Garnish with rosemary.
40. Serve.

Nutrition per serving

kcal: 650
Protein: 35 g · Fett/Fat: 28 g · Carbs: 64 g