Lamb Shank with Creamy Mashed Potatoes

Season lamb shanks generously with salt and pepper.

Heat olive oil in a large pot over medium-high heat and sear the shanks on all sides until browned. Remove and set aside.

Sauté the Vegetables:

In the same pot, add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.

Deglaze & Braise:

Pour in red wine (if using) and simmer for 2–3 minutes, scraping up browned bits from the bottom.

Add broth, rosemary, and thyme. Return the lamb shanks to the pot, ensuring they are mostly submerged.

Cover and simmer on low heat for 2–3 hours, or until the lamb is tender and falling off the bone.

Make the Mashed Potatoes:

Boil potatoes in salted water until tender, about 15–20 minutes. Drain.

Mash with butter, milk or cream, and season with salt and pepper until smooth and creamy.

Serve:

Plate the creamy mashed potatoes and top with a lamb shank. Spoon the rich braising sauce and vegetables over the top.

Tips & Variations

Extra Flavor: Add a splash of balsamic vinegar to the braising liquid for depth.

Vegetable Add-ons: Mushrooms or parsnips can be added to the braise for extra heartiness.

Slow Cooker Version: Sear the lamb shanks, then transfer everything to a slow cooker. Cook on low for 6–8 hours.