Uploaded May 2020 | Updated September 2026, 2 hours ago
Cooking with Chefs Mike Monahan and Tony Johnson!
4 Lamb Shanks
1 tablespoon vegetable oil
1 large onion, diced
2-3 carrots, peeled and cut into bite side pieces.
1 shallot, diced
5-6 cloves garlic, minced fine
salt and pepper to taste
1 bay leaf
1 teaspoon dry thyme
1 can fire roasted diced tomatoes (28 oz.)
2 cups mushroom stock
1 can beef broth (10 oz.)
1/4 cup dry red wine
1/4 cup balsamic vinegar
2 tablespoon fresh rosemary, chopped
3 tablespoons cold unsalted butter
Prepared mashed potatoes
Heat a large pot (or Dutch oven) over medium high heat for 2 minutes. Season the shanks with salt and pepper to taste. Add the oil to the hot pot and add the shanks; 2 at a time. Sear all sides until golden brown and set aside. In the same pot over medium high heat add the carrots, onion and shallots and sauté for 2 minutes. Add the garlic and sauté for 1 minute. Add the next 9 ingredients (salt and pepper - rosemary) and bring to a simmer. Add the seared lamb shanks and lower the heat to the lowest setting. Cover and braise for 2 hours. Remove the shanks and set aside and keep warm. Add 4 cups of the braising liquid and vegetables to a food processor and let it site for 3 minute before adding lid and processing for 30 seconds. Add the processed braising liquid to a skill and place over low heat. When simmer returns, whisk in the butter until smooth. Season with additional salt and pepper if desired. Serve shanks and sauce with mashed potatoes.
Cooking with Chefs Mike Monahan and Tony Johnson!
4 Lamb Shanks
1 tablespoon vegetable oil
1 large onion, diced
2-3 carrots, peeled and cut into bite side pieces.
1 shallot, diced
5-6 cloves garlic, minced fine
salt and pepper to taste
1 bay leaf
1 teaspoon dry thyme
1 can fire roasted diced tomatoes (28 oz.)
2 cups mushroom stock
1 can beef broth (10 oz.)
1/4 cup dry red wine
1/4 cup balsamic vinegar
2 tablespoon fresh rosemary, chopped
3 tablespoons cold unsalted butter
Prepared mashed potatoes
Heat a large pot (or Dutch oven) over medium high heat for 2 minutes. Season the shanks with salt and pepper to taste. Add the oil to the hot pot and add the shanks; 2 at a time. Sear all sides until golden brown and set aside. In the same pot over medium high heat add the carrots, onion and shallots and sauté for 2 minutes. Add the garlic and sauté for 1 minute. Add the next 9 ingredients (salt and pepper - rosemary) and bring to a simmer. Add the seared lamb shanks and lower the heat to the lowest setting. Cover and braise for 2 hours. Remove the shanks and set aside and keep warm. Add 4 cups of the braising liquid and vegetables to a food processor and let it site for 3 minute before adding lid and processing for 30 seconds. Add the processed braising liquid to a skill and place over low heat. When simmer returns, whisk in the butter until smooth. Season with additional salt and pepper if desired. Serve shanks and sauce with mashed potatoes.
