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Braised Lamb and Potato Hash

Photo: Hector Sanchez 

Hands-on time 30 mins
Total time 4 hrs, 45 mins

Serves 4


  • 3 tablespoons vegetable oil
  • 4 lamb shanks (about 14 oz. each), trimmed
  • 1 tablespoon plus 1/2 tsp. kosher salt
  • 1 1/4 teaspoons black pepper, divided
  • 1 yellow onion, quartered
  • 1 large carrot, cut into 2-inch pieces
  • 4 garlic cloves, smashed
  • 1 cup dry red wine
  • 1 (14.5-oz.) can crushed tomatoes
  • 1 1/2 cups chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • Potato Hash

How to Make It

  1. Preheat oven to 300°F. Heat oil in a large roasting pan over medium-high. Season lamb with 1 tablespoon salt and 1 teaspoon pepper. Brown lamb in hot oil, 5 to 7 minutes on each side. Remove from pan. Add onion, carrot, and garlic cloves. Cook until slightly softened, 5 to 6 minutes. Add wine; cook 2 minutes, stirring and scraping bottom of pan. Stir in tomatoes and broth; cook 2 minutes. Return lamb to pan; bring to a boil. Place parchment paper directly on lamb; cover pan tightly with aluminum foil.

  2. Bake in preheated oven 3 1/2 hours. Remove foil, and bake until meat falls off the bone or when a meat thermometer inserted in thickest portion registers 200°F, about 30 more minutes, turning halfway through.

  3. Transfer lamb to a platter; cover with foil. Strain cooking liquid into a medium saucepan; discard solids. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook over medium-high until reduced to about 3 cups, 5 to 7 minutes. Spoon 1 cup sauce over lamb, and serve with remaining sauce. Top with parsley, and serve with Potato Hash.