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Braised Lamb Shank with Champ
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Braised Lamb Shank with Champ
Tender lamb shank slow-cooked in a rich and flavorful broth, served with creamy champ and a side of fresh parsley. This hearty Irish dish is perfect for a special occasion or a cozy night in. The lamb shank is fall-off-the-bone tender, and the champ adds a delicious and comforting element to the dish. The combination of flavors and textures will leave you wanting more.
Time Cook
30
Level
Intermediate
Calories
520
Allergens
Gluten, Dairy
Ingredients
4 pieces
Lamb Shank
0 Calories
2 tablespoons
Butter
140 Calories
1 medium
Onion
45 Calories
2 medium
Carrots
60 Calories
2 stalks
Celery
10 Calories
3 cloves
Garlic
15 Calories
2 tablespoons
All-Purpose Flour
10 Calories
1 cup
Red Wine
125 Calories
2 cups
Beef Broth
160 Calories
2 sprigs
Thyme
0 Calories
2 sprigs
Rosemary
0 Calories
4 servings
Mashed Potatoes
200 Calories
1/4 cup
Scallions
20 Calories
1/4 cup
Parsley
20 Calories
4 servings
Champ
300 Calories
Step-by-Step Instructions
1
Heat the butter in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, about 5 minutes per side. Remove the lamb shanks from the pot and set them aside.
2
Add the onion, carrots, and celery to the pot and cook until the vegetables are tender, about 10 minutes. Add the garlic and cook for an additional 1-2 minutes.
3
Add the flour to the pot and cook for 1-2 minutes, stirring constantly. Add the red wine and beef broth to the pot, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the lamb shanks are tender.
4
Remove the pot from the heat and let it cool slightly. Remove the lamb shanks from the pot and set them aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Skim off any excess fat from the surface of the broth.
5
Add the thyme and rosemary to the pot and simmer the broth over low heat for 10-15 minutes, or until it has reduced slightly and the flavors have melded together. Season the broth with salt and pepper to taste.
6
Serve the lamb shanks with the champ and spoon some of the broth over the top. Garnish with fresh parsley and scallions.
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Where cooking meets life and technology.
© 2025 Cooklaif