Recipe: Lamb Shanks with Garlic Mashed Potatoes

Adi Kokoshi’s lamb shanks are a popular once-a-week feature at the Park Grill, the appealing Mediterranean restaurant he and his family (mother, Mira; father, Jim; and wife, Marcida) opened in 2010 in Grosse Pointe Park.

Because the family is from Albania, their slant on Mediterranean is a bit different from the restaurants serving Mediterranean and Middle Eastern menus. This recipe, however, is pure American, Adi says.


Photograph by Joe Vaughn
(Serves 4)

4 lamb shanks
Salt, pepper, allspice
3 cloves fresh garlic
1/2 stalk celery, 2 full onions, and 3 large carrots,
chopped in large pieces
1 cup red wine
2 tablespoons red-wine vinegar
1/2 cup olive oil
1 cup water

Season lamb shanks with salt, pepper, and allspice. Add garlic; cover and refrigerate 24 hours.

In a roasting pan, layer chopped celery, onions, and carrots. Place shanks on top of vegetables. Add red wine, vinegar, olive oil, and water.

Cover and roast in 375-degree oven 3-1/2 hours. When timer sounds, turn shanks to the other side, remove pan cover, and slow-cook for an additional hour at 150 degrees.


6-7 medium potatoes
1-1/2 cups milk
1/2 cup melted butter
2 whole garlic cloves, roasted
2-1/2 tablespoons salt
1 tablespoon pepper

Boil potatoes in salted water until done, about 20-25 minutes. Add remaining ingredients and mash.

To serve: Place roasted vegetables and lamb shanks atop mashed potatoes, ladle juices from roasting pan, and serve.

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