Lamb Shank with Creamy Mashed Potatoes – Easy and Tasty
Ingredients
**For the Lamb Shanks**
* 2 lamb shanks
* 1 tbsp olive oil
* Salt & black pepper
* 1 onion, chopped
* 3 garlic cloves, minced
* 2 carrots, chopped
* 2 celery stalks, chopped
* 2 tbsp tomato paste
* 1 cup red wine (optional; can replace with broth)
* 2 cups beef broth
* 1 tbsp Worcestershire sauce
* 1 tsp dried rosemary
* 1 tsp dried thyme
* 2 bay leaves
**For the Creamy Mashed Potatoes**
* 4–5 medium potatoes, peeled & cubed
* 3 tbsp butter
* ½ cup warm milk or cream
* Salt & pepper
* Optional: 1–2 tbsp sour cream for extra creaminess
Instructions
**1. Braise the Lamb Shanks**
1. Preheat oven to **325°F (160°C)**.
2. Season the lamb shanks generously with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Sear the lamb shanks on all sides until browned (about 8–10 minutes). Remove and set aside.
5. In the same pot, add onion, garlic, carrots, and celery. Cook until softened.
6. Stir in tomato paste and cook for 1 minute.
7. Add red wine to deglaze the pot (scrape brown bits). Let it reduce 2–3 minutes.
8. Add broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
9. Return lamb shanks to the pot. Liquid should come halfway up the shanks.
10. Cover and braise in the oven for **2½–3 hours**, until meat is tender and falling off the bone.
**2. Make the Creamy Mashed Potatoes**
1. Boil potatoes in salted water until fork-tender (about 15 minutes).
2. Drain and mash with butter, warm milk/cream, salt, and pepper.
3. Add sour cream if you want them extra smooth and rich.
**3. Serve**
* Place a bed of creamy mashed potatoes on the plate.
* Top with the braised lamb shank.
* Spoon the rich braising sauce over the top.
Find it online: https://www.cookwam.com/lamb-shank-with-creamy-mashed-potatoes/