Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Australian Red Wine Braised Lamb Shanks with Parsnip Mash

Tender lamb shanks braised in Australian red wine with native pepperberry, served over creamy parsnip mash.

  • Total Time: 2 hours 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • For the Lamb Shanks:
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 garlic cloves, crushed
  • 2 cups dry red wine
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon native Australian pepperberry (or cracked black pepper)
  • Salt to taste
  • For the Parsnip Mash:
  • 1½ lbs parsnips, peeled and chopped
  • 2 tablespoons butter
  • ¼ cup heavy cream
  • Salt and white pepper to taste

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season lamb shanks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  3. In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
  4. Pour in red wine, scraping up any brown bits from the bottom. Bring to a simmer and cook for 2-3 minutes.
  5. Stir in tomato paste, beef stock, rosemary, thyme, bay leaves, and pepperberry. Return lamb shanks to the pot, nestling them into the liquid. Bring to a simmer.
  6. Cover the pot and transfer to the oven. Braise for 2 to 2½ hours, until the lamb is fork-tender.
  7. While the lamb cooks, make the parsnip mash: Place parsnips in a large pot and cover with salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well.
  8. Return parsnips to the pot. Add butter and heavy cream. Mash until smooth. Season with salt and white pepper to taste.
  9. Serve each lamb shank over a generous portion of parsnip mash, spooning the braising liquid over the top.
  10. Garnish with fresh herbs if desired.

Notes

For a richer flavor, use a full-bodied Australian Shiraz or Cabernet Sauvignon. Native pepperberry adds a unique spicy, fruity note; substitute with cracked black pepper if unavailable.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Method: Main Course
  • Cuisine: Australian

Nutrition

  • Calories: 720
  • Sugar: 10 g
  • Fat: 38 g
  • Carbohydrates: 28 g
  • Protein: 48 g