**Lamb Shank with Creamy Mashed Potatoes**
Ingredients
**For the Lamb Shanks:**
* 2 lamb shanks
* 2 tbsp olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 garlic cloves, minced
* 2 cups beef or lamb stock
* 1 cup red wine (optional, can replace with more stock)
* 2 tbsp tomato paste
* 2 sprigs fresh rosemary
* 2 sprigs fresh thyme
* Salt and black pepper, to taste
**For the Creamy Mashed Potatoes:**
* 4 large potatoes, peeled and chopped
* 1/2 cup heavy cream
* 4 tbsp unsalted butter
* Salt and pepper, to taste
* Optional: 1/4 cup grated Parmesan or cream cheese for extra creaminess
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Instructions
**1. Prepare the Lamb Shanks:**
1. Preheat oven to 325°F (160°C).
2. Season the lamb shanks with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear lamb shanks on all sides until browned. Remove and set aside.
4. In the same pot, sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook 1 more minute.
5. Stir in tomato paste and cook 2 minutes.
6. Deglaze with red wine (if using) and let it reduce slightly. Add stock, rosemary, and thyme.
7. Return lamb shanks to the pot. Cover and transfer to the oven. Braise for 2–2.5 hours, until meat is tender and falling off the bone.
**2. Make the Creamy Mashed Potatoes:**
1. Boil potatoes in salted water until tender, about 15–20 minutes. Drain.
2. Mash potatoes with butter and gradually add cream until smooth and creamy. Season with salt and pepper (and Parmesan or cream cheese if desired).
**3. Serve:**
* Place a generous scoop of mashed potatoes on each plate.
* Top with a lamb shank and spoon some of the braising sauce over the top.
* Garnish with fresh thyme or parsley.
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If you want, I can also give you a **shortcut version** that uses the slow cooker so the lamb is ultra-tender without needing much hands-on time. Do you want me to do that?