Braised lamb shanks in a robust tomato sauce and mashed potatoes and parsnips make a hearty meal that is grown-up comfort food, perfect for fall or winter.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. With a sharp knife, cut an incision 1 inch from narrow end of each shank, cutting to the bone and all the way around (this will help the meat separate from the bone as it cooks).

  • Heat the oil and butter in an 8-quart Dutch oven or skillet over medium heat. Season shanks well with salt and pepper. Place flour on a plate; dredge shanks one at a time in flour, turning to coat both sides, and shake off excess. Place on a baking sheet. Working in two batches, sear shanks until well browned all over, about 5 minutes per side. Transfer to a large platter; drain off all but 2 tablespoons fat after the last batch.

  • Return skillet to medium heat; saute celery, onions, and leek until soft and golden, about 6 minutes. Add garlic; cook until soft, about 4 minutes. Add wine; deglaze pan by scraping up any browned bits with a wooden spoon until almost all liquid has evaporated. Return shanks to skillet; add stock, tomatoes, tomato paste, thyme, and bay leaves. Bring to a boil; cover, and transfer to oven to braise 2 hours.

  • Remove from oven. Using a slotted spoon, transfer lamb and vegetables to a platter. Skim fat from surface of cooking liquid; return skillet to medium heat until liquid is thickened into a sauce, 5 to 7 minutes. Return shanks and vegetables to skillet until heated through. Season with salt and pepper; serve hot.

Cook's Notes

The dish can be prepared up to 1 day in advance and refrigerated; before serving, reheat lamb and sauce on the stove over medium-low heat for 20 minutes.