Lamb Shank with Kumara Mash and Mint Jus: Recipe & Wine Pairing Guide

Lamb Shank with Kumara Mash and Mint Jus: Elevate Your Dinner & Wine Pairing Game

Few dishes deliver the kind of cozy indulgence and culinary impact as a classic lamb shank braised to perfection. With its melt-in-your-mouth texture and deep, savory flavors, lamb shank is a showstopper on any dinner table—especially when paired with creamy kumara mash and a fresh mint jus. But what truly elevates this dish is the perfect wine pairing, transforming your meal into a restaurant-worthy experience at home. Whether you’re a seasoned home cook or just exploring the world of braised lamb shanks, this guide will walk you through every step, from selecting ingredients to pouring the ideal glass.

About This Dish

The lamb shank—the meaty, bone-in cut from the lower leg—has long been a staple of slow-cooked comfort food across the globe. In American kitchens, as well as in Mediterranean, Middle Eastern, and Pacific cuisines, lamb shank recipes are beloved for their ability to turn a humble cut into something extraordinary through time, care, and the magic of slow braising.

Pairing lamb shanks with kumara (the New Zealand term for sweet potato) brings a unique twist to the table. Kumara mash adds natural sweetness and a velvety richness that balances the robust, umami flavors of slow-cooked lamb. The addition of a mint jus—a sauce infused with fresh mint—cuts through the richness, adding an aromatic freshness that brightens every bite.

What makes this lamb shank recipe special is its blend of tradition and modern flair. The dish draws on classic French techniques (braising in red wine and stock) but is grounded in contemporary American food culture’s focus on bold flavors and ingredient accessibility. It’s a celebration of contrasts: hearty yet elegant, rustic yet refined.

Wine pairing is the final element that ties everything together. A thoughtfully chosen bottle not only complements the dish but brings out subtle layers of aroma and flavor, making every mouthful memorable. By the end of this guide, you’ll not only master a sensational lamb shanks recipe—you’ll also know exactly what wine to reach for, whether you're shopping at Total Wine, Trader Joe’s, or your local shop.

Key Ingredients & Their Role

Lamb Shank

Lamb shank is prized for its rich, meaty character and tender texture when slow-cooked. The bone and connective tissue break down over hours of braising, creating a luxurious mouthfeel and an intensely savory sauce. The marrow infuses the dish with umami depth, making it a perfect canvas for bold wine pairings.

Kumara (Sweet Potato)

Kumara, or sweet potato, is the secret to the creamy mash in this dish. Its natural sugars caramelize as the kumara cooks, resulting in a mash that’s both sweet and earthy. This sweetness provides a necessary counterpoint to the savory, robust lamb, and the creamy texture soaks up the mint jus for a harmonious bite.

Fresh Mint

Mint is essential for the jus (sauce) that finishes the dish. It lifts the flavors with brightness and herbal freshness, cutting through the richness of the lamb and kumara mash. Mint is a classic partner for lamb in cuisines worldwide, and its aromatic oils make it a natural friend for many red wines.

Aromatics: Garlic, Onion, Carrot, Rosemary

These vegetables and herbs create the flavor base for the braising liquid. Garlic and onion add sweetness and depth, carrot brings subtle earthiness, and rosemary infuses the braise with piney, resinous notes that echo the herbal qualities of the wine you’ll select.

Red Wine & Beef Stock

Red wine is a crucial component for both flavor and tenderizing the lamb shank. It adds acidity, structure, and a hint of fruitiness to the braising liquid, which then becomes the foundation of the mint jus. Beef stock rounds everything out with additional umami and body.

Wine Pairing Considerations:

• The dish’s richness and umami make it ideal for medium- to full-bodied reds with robust structure and a touch of acidity.
• The sweetness of the kumara mash welcomes wines with ripe fruit notes and soft tannins.
• The mint jus encourages pairing with reds that have herbal or floral undertones, such as Cabernet Sauvignon, Syrah, or Pinot Noir.

Recipe

Ingredients:

• 4 Lamb Shanks
• 1.2 kg Kumara (sweet potatoes, peeled and cut into chunks)
• 1/3 cup (finely chopped) Fresh Mint Leaves
• 4 Garlic Cloves (minced)
• 1 cup Red Wine
• 4 Rosemary Sprigs (fresh)
• 2 large Carrots (peeled and diced)
• 1 large Onion (finely chopped)
• 3 cups Beef Stock (preferably liquid)
• 3 tbsp Olive Oil
• 2 tbsp Unsalted Butter
• 1/4 cup Heavy Cream
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions:

1. Preheat your oven to 160°C (320°F) and make sure the oven rack is placed in the middle position.
2. Prepare all vegetables: peel and cut the kumara into chunks, dice the carrots, finely chop the onion, mince the garlic, and set aside. Wash and finely chop the fresh mint leaves.
3. Heat 2 tbsp of olive oil in a large heavy-based ovenproof pot or Dutch oven over medium-high heat. Season the lamb shanks generously with salt and pepper. Sear the lamb shanks on all sides until golden brown (about 2-3 minutes per side). Remove and set aside.
4. In the same pot, lower the heat to medium and add the remaining 1 tbsp of olive oil. Sauté the onion, carrots, and garlic for 3-4 minutes until softened and fragrant.
5. Deglaze the pot by adding 1 cup of red wine. Let it simmer for 1-2 minutes to reduce slightly, scraping the browned bits off the bottom of the pot with a wooden spoon.
6. Add the beef stock, rosemary sprigs, and seared lamb shanks back into the pot. Ensure the liquid covers at least two-thirds of the lamb shanks. Bring to a simmer.
7. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, checking occasionally, until the lamb is tender and falling off the bone.
8. While the lamb shanks are braising, cook the kumara: Bring a large pot of salted water to a boil. Add the kumara chunks and cook until tender (about 15-20 minutes). Drain thoroughly.
9. Mash the cooked kumara with the butter and heavy cream. Season with salt and pepper to taste. Keep warm until serving.
10. Once the lamb shanks are ready, remove them from the oven and carefully transfer the lamb to a plate, covering it to keep warm. Discard the rosemary sprigs from the sauce.
11. Place the pot with the remaining sauce on the stovetop over medium heat. Simmer the sauce for 10-15 minutes to reduce and thicken slightly. Skim off any excess fat with a spoon.
12. Stir in the chopped fresh mint into the reduced sauce. Taste and adjust seasoning with salt and pepper if needed.
13. To plate, spoon a generous portion of kumara mash onto each plate. Place a lamb shank on top of the mash and drizzle the mint jus over the lamb. Garnish with additional fresh mint leaves if desired. Serve immediately.

Nutrition Facts (per serving):

• Calories: 600 kcal
• Protein: 40.0g
• Fat: 30.0g
• Carbohydrates: 48.0g
• Salt: 2.5g

Dietary Information: Gluten-free, Contains dairy, Nut-free

Perfect Wine Pairings for Lamb Shank with Kumara Mash and Mint Jus

The right wine can transform lamb shank from a comforting meal into an unforgettable culinary event. Here’s how to make the match:

Why Wine Pairing Matters

Lamb shank’s slow-cooked richness, umami depth, and aromatic herbs crave a wine with enough structure to stand up to the flavors, but also enough acidity to cut through the fat and refresh your palate. The kumara mash’s sweetness and the mint jus’s herbal lift invite reds that are fruit-forward, aromatic, and balanced.

What to Look For in a Wine

• Body: Medium to full-bodied reds work best—think Cabernet Sauvignon, Syrah, or a bold Pinot Noir.
• Acidity: A touch of acidity balances the richness of the lamb and the mash.
• Tannins: Gentle to moderate tannins are ideal. Too much tannin can overpower the sweet, creamy mash; too little won’t stand up to the lamb.
• Aromatics: Herbal or earthy notes echo the rosemary and mint; ripe fruit complements the kumara.

Top Wine Recommendations

1. California Cabernet Sauvignon

• Profile: Dark fruit (blackberry, plum), hints of mint, cedar, and firm tannins.
• Why it works: The structure and herbal notes of California Cabernet (Napa or Sonoma) pair beautifully with braised lamb shanks and the mint jus.
• Where to buy: Total Wine, BevMo, many grocery stores ($18–$30).

2. Oregon Pinot Noir

• Profile: Red cherry, strawberry, earthy undertones, soft tannins, lively acidity.
• Why it works: Pinot Noir’s bright acidity and subtle earthiness match the dish’s complexity without overpowering it. The herbal notes play well with fresh mint and rosemary.
• Where to buy: Trader Joe’s, Total Wine, local wine shops ($15–$28).

3. Washington State Syrah

• Profile: Dark fruit, black pepper, sometimes smoky or meaty; plush texture.
• Why it works: Syrah’s spiciness and boldness are a classic match for braised lamb shanks recipes, and its richness pairs well with creamy kumara mash.
• Where to buy: Total Wine, BevMo, specialty shops ($16–$28).

4. French Côtes du Rhône (Grenache/Syrah blend)

• Profile: Juicy red and black fruit, herbal notes, moderate tannins.
• Why it works: Old World Grenache-Syrah blends offer savory elements and freshness that echo the herbs in the dish and complement the lamb’s richness.
• Where to buy: Total Wine, Trader Joe’s, many supermarkets ($13–$25).

Honorable Mentions

• Spanish Rioja Reserva: Tempranillo’s earthy, leathery character is excellent with lamb.
• Italian Chianti Classico: Sangiovese’s acidity and cherry flavors harmonize with kumara.

Vinomat Tip: Use the Vinomat app to discover local wine shops carrying these bottles and get personalized wine recommendations for your lamb shank recipe. Filter by price, region, and food match to find your perfect pour.

Cooking Tips & Techniques

• Sear Thoroughly: Don’t rush the initial searing of the lamb shanks. A deep, even brown crust adds layers of flavor to your finished sauce.
• Low and Slow: Braising is all about patience. Give your lamb shanks the full 2.5–3 hours in the oven; this ensures the meat becomes fork-tender and full of flavor.
• Layer Your Aromatics: Start by sautéing the onion, carrot, and garlic until soft and fragrant before deglazing with wine. This builds a rich flavor base for your braised lamb shank.
• Reduce the Sauce: After braising, always reduce the sauce on the stovetop. This intensifies flavors and gives your mint jus the perfect glossy finish.
• Season at Every Stage: Taste and adjust salt and pepper when searing, after braising, and again after reducing the sauce. Great seasoning is what separates a good lamb shank recipe from a great one.
• Kumara Mash Consistency: For ultra-creamy mash, add the butter and cream while the kumara is still hot. Mash thoroughly and keep warm until serving.
• Fresh Mint Matters: Add chopped fresh mint at the very end for maximum aroma and color—never cook it for long, or it will lose its brightness.

Serving Suggestions

• Plating: Spoon a generous bed of kumara mash onto each plate, nestle a lamb shank on top, and finish with a ladle of mint jus. Garnish with extra mint leaves for visual flair.
• Accompaniments: Serve with simply blanched green beans, roasted asparagus, or a fresh green salad to add crunch and a pop of color.
• The Experience: Set the table with your best stemware, light a few candles, and invite your guests to swirl, sniff, and savor. Pour your chosen wine just before serving to let the aromas open up alongside the dish.
• Leftovers: Lamb shank leftovers are fantastic the next day—try shredding the meat into pasta, risotto, or even a hearty sandwich.

Conclusion

Braised lamb shank with kumara mash and mint jus is more than a meal—it’s an experience that brings together comfort, flavor, and the joys of thoughtful wine pairing. Whether you’re serving this for a special occasion or an elevated weeknight, the right wine match will amplify every note on your palate. Don’t forget to use Vinomat to explore new pairing possibilities and find the perfect bottle at your favorite shop. Now, roll up your sleeves, pour a glass, and savor the magic of lamb shank done right.