Inn On The Twenty’s Braised Lamb Shanks

As spring arrives, comforting dishes still have a place at the table—especially when they’re this elegant. Courtesy of the culinary team at Inn On The Twenty, this Red Wine Braised Lamb Shank with creamy mashed potatoes brings rich, slow-cooked flavour balanced by the freshness of the season. Perfect for cooler spring evenings, it’s a dish that feels indulgent yet appropriate for the shift toward lighter, seasonal dining, making it ideal for both casual meals and special gatherings.

Red Wine Braised Lamb Shanks with Creamy Mashed Potatoes

Serves 4 people 

Ingredients:

4 pieces Lamb shanks, bone-in
2 tbsp Extra virgin olive oil
1 large Onion, chopped
2 Carrots, diced
2 stalks Celery, diced
4 cloves Garlic, minced
750 ml Red wine
2 cup Beef stock or water
2 sprigs Fresh thyme
1 sprig Fresh rosemary
1 Bay leaf

Method:

1. Pre-heat the oven to 350°F.
2. Pat the lamb shanks dry with paper towels, then generously season them with salt and pepper.
3. Heat the olive oil in a heavy dutch oven over medium-high heat until shimmering and just starting to smoke.
4. Place the lamb shanks in the pan and sear for about 4 to 5 minutes per side, until they develop a deep golden-brown crust. Use tongs to turn them gently.
5. Once browned, remove the shanks and set aside.
6. In the same pan, add chopped onions, carrots, and celery, stirring well to coat with the flavorful drippings.
7. Cook the vegetables, stirring frequently, until they’re golden and fragrant, about 8 minutes. They should soften slightly.
8. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
9. Pour in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer and cook until the wine has reduced by half, about 15 minutes. You’ll notice it thickening slightly and bubbling gently.
10. Return the browned lamb shanks to the pan, nestling them into the vegetables and wine mixture. Add the sprigs of thyme, rosemary, and bay leaf on top.
11. Pour in the beef stock or water until the shanks are nearly covered, then cover the pan tightly with a lid or foil.
12. Transfer the pan to the pre-heated oven and braise for about 2½ to 3 hours, or until the meat is fork-tender and falling apart. Check occasionally; if the sauce reduces too much, add a splash more stock or water to keep the meat moist.
13. Carefully remove the shanks from the pan and set aside on a warm plate. Skim excess fat from the sauce and simmer on the stove for about 10 minutes until slightly thickened and glossy.
14. Taste the sauce, adjust seasoning with salt and pepper as needed, then spoon generously over the lamb shanks.
15. Serve hot with creamy mash potatoes and your favourite vegetables.