Lamb Shanks with Bavarian-Style Potatoes

By Muhammad Faizan

Description

This hearty, comforting dish pairs slow-braised lamb shanks—tender, aromatic, and falling off the bone—with Bavarian-style potatoes, which are boiled, sliced, and lightly pan-fried with onions, parsley, and just a hint of vinegar for traditional German tang. The result is a rich yet balanced plate that blends rustic Mediterranean flavors with Central European homestyle cooking.

⭐ Servings

4 servings

🕒 Total Time

  • Prep: 20 minutes

  • Cook: 2 hrs 15 min

  • Total: ~2.5 hours

🍖 Ingredients

For the Lamb Shanks

  • 4 lamb shanks (about 1–1.5 lbs each)

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 3 carrots, sliced

  • 2 celery stalks, sliced

  • 4 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 cup red wine

  • 2 cups beef or lamb broth

  • 1 can (14 oz) crushed tomatoes

  • 2 sprigs rosemary

  • 3 sprigs thyme

  • 2 bay leaves

  • Salt and pepper, to taste

For Bavarian-Style Potatoes

  • 2 lbs waxy potatoes (Yukon gold or red potatoes)

  • 1 medium onion, finely sliced

  • 2 tbsp butter

  • 1 tbsp neutral oil

  • 2–3 tbsp apple cider vinegar (traditional German tang)

  • ¼ cup chopped fresh parsley

  • Salt and pepper, to taste

🍳 Instructions

1. Prepare the Lamb Shanks

  1. Season the lamb shanks generously with salt and pepper.

  2. Sear: Heat olive oil in a large Dutch oven over medium-high heat. Sear the shanks on all sides until browned (about 3–4 minutes each side). Remove and set aside.

  3. Sauté vegetables: Add onion, carrots, and celery; cook 5–7 min until softened.

  4. Add garlic and tomato paste; cook 1–2 minutes until fragrant and slightly darkened.

  5. Deglaze with red wine, scraping the bottom. Let reduce by half.

  6. Add broth, crushed tomatoes, rosemary, thyme, and bay leaves. Return lamb shanks to the pot.

  7. Simmer: Cover and cook over low heat for 2–2½ hours, or until meat is tender and falling off the bone.

    • Alternatively: 325°F (160°C) oven for the same time.

2. Make the Bavarian-Style Potatoes

  1. Boil whole potatoes (skin on) in salted water for 20–25 minutes until just tender.

  2. Drain, cool slightly, then peel and slice into ¼-inch rounds.

  3. Heat butter and oil in a large skillet. Add sliced onions and cook until lightly golden.

  4. Add potato slices and fry gently, stirring occasionally, until lightly crisped (10–12 minutes).

  5. Season with salt and pepper, then drizzle with apple cider vinegar.

  6. Toss in fresh parsley and keep warm.

3. Serve

Place a portion of Bavarian potatoes on each plate, top with a lamb shank, and ladle the rich braising sauce over the meat.

📝 Chef’s Notes

  • If your sauce is too thin, simmer uncovered for 10–15 minutes at the end to thicken.

  • Bavarian potatoes traditionally include vinegar, but you may adjust the amount to taste.

  • Potatoes are best if boiled earlier and cooled—this makes slicing easier and keeps them firm.

💡 Tips & Variations

  • Flavor boost: Add a strip of lemon peel to the braising liquid for brightness.

  • Herb swap: Replace rosemary with oregano for a more Mediterranean flavor.

  • Alcohol-free option: Replace red wine with additional broth + 1 tbsp balsamic vinegar.

  • Make-ahead: Both components reheat very well and taste even better the next day.

  • Crispier potatoes: Use more butter and don’t stir too often.

🥗 Estimated Nutrition (per serving)

Approximate values:

  • Calories: 780

  • Protein: 52g

  • Fat: 42g

  • Carbohydrates: 46g

  • Fiber: 5g

  • Sugars: 6g

  • Sodium: ~760mg

(Nutrition varies based on shank size and cooking fat left in the dish.)

🌿 Health Benefits

  • High-quality protein from lamb promotes muscle repair.

  • Potatoes provide potassium and resistant starch (especially when cooked, cooled, reheated).

  • Onions, garlic, parsley, herbs contribute antioxidants and anti-inflammatory compounds.

  • Balanced meal with protein, carbohydrates, and slow-release energy.

❓ Q&A

Q1: Can I substitute the lamb shanks?

Yes—beef short ribs or pork shanks work well, though flavor profile changes.

Q2: What wine works best?

A dry red wine like Cabernet, Merlot, or a German Spätburgunder (Pinot Noir).

Q3: Can this be made in a slow cooker?

Absolutely. Sear shanks first, then cook on LOW for 7–8 hours.

Q4: How do I make the sauce thicker?

Simmer uncovered, or stir in 1 tsp cornstarch mixed with cold water.

Q5: Can I make the Bavarian potatoes without vinegar?

Yes, but the mild acidity is traditional and helps balance the richness of the lamb.

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