Braised Idaho Local Lamb Shanks with Mashed Sweet Potato and Sweet Balsamic Reduction

Braised Idaho Local Lamb Shanks with Mashed Sweet Potato and Sweet Balsamic Reduction

Ingredients:

For the Braised Lamb Shanks:

  • 4 Idaho local lamb shanks
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 1 cup red wine (preferably a robust variety)
  • 2 cups lamb or vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 bay leaf
  • Salt and pepper to taste

For the Mashed Sweet Potatoes:

  • 4 medium sweet potatoes, peeled and cubed
  • 3 tbsp unsalted butter
  • 1/2 cup heavy cream (or more, as needed)
  • Salt and pepper to taste
  • 1/2 tsp ground cinnamon (optional for added depth)

For the Sweet Balsamic Reduction:

  • 1 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 1 tsp Sun Valley Dijon mustard  

Instructions:

1. Prepare the Braised Lamb Shanks:

  1. Preheat your oven to 350°F (175°C).
  2. Heat olive oil in a large, heavy-bottomed Dutch oven or ovenproof pot over medium-high heat.
  3. Season the lamb shanks generously with salt and pepper. Brown them in the hot oil, turning to sear all sides for 4-5 minutes. Once browned, remove the shanks and set them aside.
  4. In the same pot, add the chopped onion, carrots, and garlic. Sauté for about 3-4 minutes until softened.
  5. Stir in the tomato paste and cook for another minute, allowing the paste to caramelize slightly.
  6. Pour in the red wine, scraping the bottom of the pot to deglaze it and lift up any flavorful browned bits.
  7. Add the broth, rosemary, thyme, and bay leaf. Return the lamb shanks to the pot, ensuring they are mostly submerged.
  8. Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 2-3 hours or until the lamb is tender and falling off the bone.

2. Prepare the Mashed Sweet Potatoes:

  1. While the lamb shanks are braising, place the cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
  2. Drain the sweet potatoes and return them to the pot. Mash them with a potato masher until smooth.
  3. Stir in butter and cream until the desired texture is reached. If you prefer a creamier consistency, add more cream.
  4. Season with salt, pepper, and cinnamon (optional). Keep warm.

3. Make the Sweet Balsamic Reduction:

  1. In a small saucepan, combine the balsamic vinegar, honey, brown sugar, and Dijon mustard (if using).
  2. Bring to a simmer over medium heat. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and reduces by about half.
  3. Remove from heat and set aside.

4. Assemble the Dish:

  1. Once the lamb shanks are done, remove them from the oven and transfer the shanks to a plate.
  2. Strain the braising liquid to remove the vegetables and herbs (optional), then return the liquid to the pot and reduce it further over medium heat for a few minutes until thickened slightly.
  3. Spoon the mashed sweet potatoes onto individual plates. Place a lamb shank on top.
  4. Drizzle the sweet balsamic reduction over the lamb shank and sweet potatoes.
  5. Garnish with fresh herbs (optional) and serve immediately.

Enjoy your Lamb shanks a dish full of rich, savory flavors and comforting sweetness!

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