Red Wine Braised Lamb Shank with Stuffed Kale and Garlic Potato Purée
Welcome back to our food blog, where we continually explore and create the most delectable recipes that not only satisfy your taste buds but also promote better health. Today, we're excited to share a hearty and nutritious feast for your senses - Red Wine Braised Lamb Shank with Stuffed Kale Parcels and Garlic Potato Purée. This dish combines the succulent flavors of lamb shanks braised in a rich red wine sauce with the wholesome goodness of kale parcels and the velvety smoothness of garlic potato purée.
Health Benefits: While this dish may seem like pure indulgence, it also comes with numerous health benefits. Lamb shanks, the star of this dish, are an excellent source of protein, essential amino acids, vitamins, and minerals. Rich in vitamin B12, zinc, and iron, lamb shanks contribute to better brain function, immune system support, and red blood cell production.
The red wine sauce adds not just flavor, but also a dose of antioxidants, which are known to reduce inflammation and help fight against chronic diseases. A moderate amount of red wine in the dish provides a perfect balance between taste and health.
Kale parcels, another highlight of this meal, are packed with nutrients. Kale is a superfood loaded with vitamins A, C, and K, as well as fiber, calcium, and antioxidants. The Puy lentils stuffing adds a punch of plant-based protein, fiber, and essential nutrients like iron, manganese, and folate. Together, the kale and lentils create a powerful combination that promotes heart health, digestive wellness, and overall vitality.
Last but not least, the garlic potato purée brings a velvety texture and robust flavor to the dish. Potatoes are rich in vitamin C, potassium, and B vitamins, while garlic is known for its immune-boosting and anti-inflammatory properties.
This delicious and hearty dish features tender lamb shanks braised in red wine and anchovies, accompanied by kale parcels stuffed with Puy lentils, carrots, and shallots, as well as creamy garlic-infused potato purée. A perfect meal for special occasions or a cozy weekend dinner.
- 4 lamb shanks
- 2 tbsp olive oil
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
- 1 cup red wine
- 2 cup beef broth
- 2 tbsp tomato paste
- 4 anchovy fillets (minced)
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper (to taste)
- 8 large kale leaves
- 1 cup Puy lentils (cooked)
- 1 carrot (finely diced)
- 2 shallots (finely chopped)
- Salt and freshly ground black pepper (to taste)
- 2 lb Yukon Gold potatoes (peeled and cut into chunks)
- 4 cloves garlic (peeled)
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- Salt and freshly ground black pepper (to taste)
Preheat your oven to 325°F (160°C).
Season the lamb shanks with salt and pepper. In a large oven-safe Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides, then set aside.
In the same pot, add the onion, carrots, celery, and garlic. Cook for 5-7 minutes, or until the vegetables soften and begin to brown.
Stir in the red wine, scraping the bottom of the pot to deglaze. Bring to a boil and let it reduce by half.
Add the beef broth, tomato paste, anchovies, thyme, and bay leaves. Return the lamb shanks to the pot, cover, and transfer to the preheated oven. Cook for 2 hours, or until the lamb shanks are tender and the meat easily pulls away from the bone.
While the lamb shanks cook, prepare the stuffed kale parcels. Blanch the kale leaves in boiling water for 1-2 minutes, then shock in ice water to stop the cooking process. Drain and pat dry.
In a bowl, combine the cooked Puy lentils, diced carrot, and chopped shallots. Season with salt and pepper.
Lay out two kale leaves, slightly overlapping, and place a quarter of the lentil mixture in the center. Fold the kale leaves around the filling to create a parcel. Repeat with the remaining kale leaves and lentil mixture.
Steam the kale parcels for 5-7 minutes, or until the kale is tender and the filling is heated through.
For the garlic potato purée, place the potatoes and garlic cloves in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
Drain the potatoes and garlic, then return them to the pot. Add the heavy cream, butter, salt, and pepper. Mash until smooth and creamy.
To serve, place a generous scoop of garlic potato purée on each plate
Servings 4
- Amount Per Serving
- Calories 791kcal
- % Daily Value *
- Total Fat 32.2g50%
- Saturated Fat 14.39g72%
- Cholesterol 131mg44%
- Sodium 791mg33%
- Potassium 2241mg65%
- Total Carbohydrate 70.6g24%
- Dietary Fiber 20.1g81%
- Sugars 6.2g
- Protein 47.4g95%
- Calcium 313 mg
- Iron 11 mg
- Vitamin D 16 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.