ADVERTISEMENT
Season the lamb shanks with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the lamb on all sides until browned, about 4-5 minutes per side. Remove the lamb from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, diced carrots, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Deglaze & Build the Sauce:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to reduce the wine slightly. Stir in the tomato paste, crushed tomatoes, and stock. Add the rosemary, thyme, and bay leaf to the sauce.
Braise the Lamb Shanks:
Return the lamb shanks to the pot, ensuring they are submerged in the sauce. Cover the Dutch oven and transfer to the oven preheated to 325°F (160°C). Braise for 2.5-3 hours, turning the lamb halfway through the cooking time, until the lamb is tender and easily falls off the bone.
Make the Mashed Potatoes:
While the lamb is braising, boil the peeled and cubed potatoes in salted water for 15-20 minutes until fork-tender. Drain the potatoes and mash them with the heavy cream, butter, salt, and black pepper until smooth and creamy.
Serve & Enjoy!
Plate the lamb shanks over a bed of mashed potatoes. Spoon the rich braising sauce over the lamb and garnish with fresh parsley and roasted cherry tomatoes (if desired). Serve immediately and enjoy!
Serving and Storage Tips:
ADVERTISEMENT
