Lamb Shank with Creamy Mashed Potatoes

Ingredients

• 4 lamb shanks (about 1 pound each)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 cups beef or chicken broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• 2 teaspoons fresh rosemary (or 1 teaspoon dried rosemary)
• Salt and pepper to taste
• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• Fresh chives or parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 325°F (160°C).
2. Season the lamb shanks generously with salt and pepper. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks for about 4-5 minutes on each side, until golden brown. Remove them from the pot and set aside.
3. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute.
4. Stir in the tomato paste, then pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 3-4 minutes. Add the broth, thyme, and rosemary, and return the lamb shanks to the pot.
5. Bring the liquid to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven. Cook for 2-3 hours, or until the lamb is fork-tender and falling off the bone.
6. About 30 minutes before the lamb is done, place the peeled and quartered potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until tender.
7. Drain the potatoes and return them to the pot. Add the heavy cream and butter, and mash until smooth and creamy. Season with salt and pepper to taste.
8. Once the lamb shanks are cooked, carefully remove them from the pot and let them rest for a few minutes. Strain the remaining liquid if desired, and reduce it over medium heat to thicken into a gravy. Serve the lamb shank over creamy mashed potatoes, drizzled with gravy, and garnish with fresh herbs.