Lamb Shank in Stoemp (Dutch-Style Mashed Potatoes)
Serves: 4
Prep Time: 25 minutes
Cook Time: 2½–3 hours
What Is Stoemp?
Stoemp (also spelled stamppot in the Netherlands) is a traditional Dutch and Belgian comfort food made by mashing potatoes with vegetables such as carrots, kale, cabbage, or leeks. Paired with slow-braised lamb shanks, it becomes a rich, hearty meal that’s perfect for cooler weather.
Ingredients
For the Braised Lamb Shanks
- 4 lamb shanks (about 350–450 g each)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons plain flour
- 2 onions, finely chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 5 garlic cloves, minced
- 2 tablespoons tomato purée
- 2 cups beef or lamb stock
- 1 cup dry red wine (optional; replace with extra stock if preferred)
- 2 bay leaves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon Worcestershire sauce (optional)
For the Stoemp
- 1 kg floury potatoes, peeled and chopped
- 300 g carrots, diced
- 200 g leeks, sliced
- 2 tablespoons butter
- ½ cup warm milk
- Salt and black pepper, to taste
- A pinch of nutmeg (optional)
- 2 tablespoons chopped fresh parsley
Optional Garnish
- Fresh thyme
- Chopped parsley
- Cracked black pepper
Equipment
- Large Dutch oven or heavy casserole dish
- Potato masher
- Large saucepan
- Wooden spoon
- Tongs
Step-by-Step Directions
Step 1: Prepare the Lamb
Pat the lamb shanks dry using paper towels.
Season generously with salt and black pepper.
Lightly coat each shank with flour. Shake off any excess.
The flour helps create a golden crust and naturally thickens the braising sauce.
Step 2: Brown the Lamb
Heat the olive oil in a large Dutch oven over medium-high heat.
Brown the lamb shanks on all sides for about 8–10 minutes until deeply golden.
Do not overcrowd the pan. Brown in batches if necessary.
Transfer the lamb to a plate.
Step 3: Cook the Vegetables
Reduce the heat to medium.
Add the onions, carrots, and celery.
Cook for 8–10 minutes until softened.
Add the garlic and cook for another minute.
Stir in the tomato purée and cook for 2 minutes to remove its raw flavour.
Step 4: Deglaze the Pot
Pour in the red wine (if using).
Scrape up all the browned bits from the bottom of the pan with a wooden spoon.
Let the wine simmer for about 5 minutes to reduce slightly.
Add the stock and Worcestershire sauce.
Step 5: Braise the Lamb
Return the lamb shanks to the pot.
Add the rosemary, thyme, and bay leaves.
The liquid should come about two-thirds of the way up the meat. Add more stock if needed.
Bring to a gentle simmer.
Cover tightly with a lid.
Cook:
- Oven: 160°C (140°C fan) for 2½–3 hours
- Or on the hob over very low heat for about 2½ hours
The lamb is ready when it is very tender and almost falls off the bone.
Step 6: Make the Stoemp
About 30 minutes before the lamb is done:
Place the potatoes and carrots in a large saucepan.
Cover with cold salted water.
Bring to the boil.
Cook for about 15 minutes.
Add the sliced leeks during the last 5 minutes of cooking.
Drain well.
Return the vegetables to the warm pan for 1 minute to remove excess moisture.
Step 7: Mash
Add:
- Butter
- Warm milk
- Nutmeg (optional)
Mash until smooth but still slightly rustic.
Season with salt and black pepper.
Fold in the chopped parsley.
Keep warm.
Step 8: Finish the Sauce
Remove the lamb from the pot.
Discard the herbs and bay leaves.
If the sauce seems thin, simmer uncovered for 10–15 minutes until reduced.
Taste and adjust the seasoning if needed.
To Serve
Spoon a generous mound of stoemp onto each plate.
Place one lamb shank on top or beside the mash.
Ladle the rich braising sauce over the lamb.
Garnish with chopped parsley and fresh thyme.
Serve with buttered green beans, peas, or braised red cabbage if desired.
Chef’s Tips
- Browning the lamb well creates a deeper, richer flavour.
- Braising the lamb slowly over low heat keeps it moist and tender.
- Warm the milk before adding it to the potatoes for a creamier mash.
- The dish tastes even better the next day, as the flavours continue to develop.
- Leftover lamb can be shredded and served over the stoemp with the reheated sauce.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze the lamb and sauce for up to 3 months. The stoemp can also be frozen, though its texture may become slightly softer after thawing.
- Reheating: Warm the lamb gently in its sauce over low heat or in a 160°C oven until heated through. Reheat the stoemp with a splash of milk and a knob of butter, stirring until creamy.
This comforting dish is ideal for family dinners or special occasions, combining melt-in-the-mouth braised lamb with creamy, vegetable-rich stoemp for a satisfying and flavourful meal.