Braised Mutton Shanks with Garlic, Rosemary, and Red Wine

Braised mutton shanks are a rich and hearty dish, perfect for slow-cooked comfort. The tender meat, infused with garlic, rosemary, and red wine, falls off the bone, creating a luxurious, flavourful experience. Served over creamy mashed potatoes, it’s a meal that brings warmth and sophistication to the table, ideal for a cosy dinner or a special occasion.

INGREDIENTS

For the mutton shanks:

2 mutton shanks
2 tbsp olive oil
Salt and freshly ground black pepper (to taste)
1 medium onion, finely chopped
1 carrot, diced
1 celery stick, diced
4 garlic cloves, minced
1 tbsp tomato purée
375ml dry red wine (half a bottle)
300ml beef or lamb stock
2 sprigs of fresh rosemary
1 bay leaf
½ tsp dried thyme
1 tsp plain flour

For the creamy mashed potatoes:

750g potatoes (such as Maris Piper or King Edward), peeled and cubed
50ml whole milk
50g unsalted butter
50ml double cream
Salt (to taste)

METHOD

For the mutton shanks:

Preheat your oven to 160°C (fan)/180°C/gas mark 4.
Heat the olive oil in a large ovenproof casserole or Dutch oven over medium-high heat. Season the mutton shanks generously with salt and pepper, then sear them until browned on all sides. Remove the shanks and set aside.
In the same pot, add the onion, carrot, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for an additional minute.
Add the tomato purée and sprinkle in the plain flour, stirring well to coat the vegetables. Cook for 2 minutes to remove any raw flour taste.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce the wine by half.
Stir in the stock, rosemary, bay leaf, and thyme. Return the mutton shanks to the pot, ensuring they are partially submerged in the liquid.
Cover with a tight-fitting lid and transfer to the oven. Braise for 2.5-3 hours, turning the shanks halfway through, until the meat is tender and falling off the bone.

For the creamy mashed potatoes:

Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and return to the pot over low heat for a minute to remove excess moisture.
Mash the potatoes until smooth, then stir in the milk, butter, and double cream. Season with salt to taste.

Shop for Ingredients

Yorkshire Mutton Shank

£9.95

Add to Cart

Ninja Foodi Method to speed things up!

Set the Ninja Foodi to the “Sauté” function on high. Add the olive oil and heat for a minute.
Season the mutton shanks with salt and pepper, then sear them in the pot until browned on all sides. Remove the shanks and set them aside.
Add the onion, carrot, and celery to the pot and sauté for 5 minutes until softened. Stir in the garlic and cook for an additional minute.
Mix in the tomato purée and plain flour, stirring well. Cook for 2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
Stir in the stock, rosemary, bay leaf, and thyme. Return the mutton shanks to the pot, ensuring they are mostly submerged in the liquid.

Pressure Cooking:

Secure the pressure lid, set the valve to “Seal,” and choose the “Pressure Cook” function on high for 45 minutes.
Once the cooking cycle is complete, allow a natural pressure release for 10 minutes, then carefully quick release the remaining pressure.

Reducing the Sauce:

Remove the shanks and switch the Foodi back to “Sauté” on medium. Simmer the sauce for 5-10 minutes to reduce and thicken. Adjust seasoning with salt and pepper if needed.

Sides and Matches for Braised Mutton Shanks

The deep, hearty flavours of braised mutton shanks pair wonderfully with sides and accompaniments that balance the richness of the dish or add complementary textures. Here are some excellent options:

Vegetable Sides

Steamed Green Beans with Almonds: Add a touch of crunch and freshness by tossing steamed green beans with toasted almonds and a drizzle of olive oil.
Buttered Asparagus: Lightly sautéed asparagus spears with a squeeze of lemon juice brighten the plate.
Honey-Glazed Carrots: Sweetness from the carrots contrasts beautifully with the savoury shanks.
Roasted Brussels Sprouts: Tossed with olive oil, salt, and black pepper, roasted sprouts provide a nutty, caramelised side.

Starchy Accompaniments

Creamy Mashed Potatoes: Classic and perfect for soaking up the rich red wine sauce.
Cheesy Polenta: Creamy polenta enriched with Parmesan adds a slightly nutty flavour to the meal.
Buttery Couscous: A lighter starch option that absorbs the sauce beautifully.
Crusty Bread: Ideal for mopping up every last bit of the sauce. A rustic sourdough or baguette works best.

Salads

Simple Mixed Greens: A salad with peppery rocket, spinach, and a light vinaigrette can cut through the richness.
Beetroot and Feta Salad: Earthy beetroot and tangy feta provide a contrasting flavour and colour to the plate.
Cabbage Slaw: A lightly dressed cabbage slaw with a hint of apple cider vinegar adds crunch and tang.

Extra Touches

Herb Butter Peas: Toss peas with a little butter, salt, and fresh mint for a bright and refreshing side.
Garlic and Rosemary Roasted Potatoes: For those who prefer something roasted over mashed.

Related Recipes & Guides

Yorkshire Mutton Rogan Josh

Mutton Stroganoff

Recipe Collections

See more of our recipes and guides here

Grid Iron Gourmet

Preparation Time: 30 minutes

Cooking Time: Conventional 3 hours or Pressure Cook: 1.5-2 hours

Hot Tips

For extra depth, add a splash of balsamic vinegar or Worcestershire sauce to the sauce before braising.
If the sauce needs thickening at the end, remove the shanks and simmer the liquid on the hob until reduced to your desired consistency.

Pairings

Wines

Full-Bodied Red Wines:
- Syrah/Shiraz: Its peppery, dark fruit notes complement the richness of the mutton and red wine sauce.
- Malbec: A velvety, fruity red with hints of spice that pairs beautifully with the dish’s savoury depth.
- Cabernet Sauvignon: Bold, tannic, and structured, it balances the richness of the mutton.
- Bordeaux Blend: With layers of earthiness and red berries, it complements the garlic and rosemary flavours.
Grenache-based Reds: Soft and fruit-forward, a Grenache or a Rhône-style blend works well if you prefer a slightly lighter red.

Beers

Dark Ales or Stouts:
- These beers have roasted malt flavours that pair wonderfully with the hearty, slow-cooked dish.
Porters: With chocolatey and nutty undertones, porters offer a unique pairing to the mutton’s gaminess.
Belgian Dubbel: Slightly sweet, malty, and complex, it complements the rich sauce.

Spirits and Cocktails

Whiskey or Bourbon:
- A neat pour or a splash over ice offers a warming complement to the dish’s bold flavours.
Negroni: The bitterness of Campari cuts through the richness of the meat, adding balance.

Non-Alcoholic Options

Sparkling Water with Lemon or Herbs: Clean and refreshing, it balances the richness without competing with the dish.
Pomegranate Juice: The tartness of pomegranate offers a fruity counterpoint to the deep flavours.
Blackcurrant Cordial: Diluted with sparkling water, it mimics the fruity notes of wine.
Herbal Tea: A rosemary or thyme-infused tea pairs surprisingly well with the dish’s herby profile.

After Dinner Digestifs

Port Wine: A small glass of tawny or ruby port rounds off the meal beautifully.
Amaro: An Italian herbal liqueur can help with digestion and complements the flavours of rosemary and garlic.

FREE UK MAINLAND DELIVERY ON ORDERS OVER £50