Braised lamb shanks

Easter is coming, and if you don't want to make a traditional meal, we've got just the substitute for you!

30 min
3 hrs


Brown Butter Sweet Potato Mash


  1. Preheat oven to 350F.
  2. In large dutch oven or heavy-bottom pot, heat oil over medium heat. Working in batches, sear lamb shanks on all sides. Add red wine and water; scraping bottom of pot with wooden spoon to loosen brown bits. Add onions, onion brine, celery, carrots, tomato paste, date syrup, rosemary, garlic, pepper and salt. Place lid on.
  3. Transfer to oven and bake (checking half way through to ensure at least 1 inch of liquid remains) until lamb is fork tender, about 3 hours. Transfer lamb to plate and discard rosemary sprigs.
  4. Mix cornstarch with 1/2 cup of cooking liquid until completely smooth. Stir back into cooking pot. Bring to simmer and continue to cook, stirring, until thickened, about 10 minutes.
  5. Meanwhile, in large pot, cover sweet potatoes with cold water. Bring to a boil. Reduce to simmer and cook until fork-tender, about 20-25 minutes. Strain and return to pot.
  6. In small saucepan, melt butter over medium heat. Cook, stirring frequently, until lightly brown in colour and fragrant, about 3-4 minutes; pour over sweet potatoes. Add salt. Whisk or mash until smooth.
  7. Serve lamb on sweet potatoes with sauce drizzled overtop.

Don't like lamb?

use beef instead

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