Lamb Shank with Creamy Mashed Potatoes – A Rich and Hearty Dish

Season the lamb shanks generously with salt and pepper on all sides.

Brown the Lamb:

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb shanks and brown them on all sides, about 5-7 minutes. Remove the lamb shanks and set them aside.

Sauté Vegetables:

In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5 minutes until the vegetables are softened and the onion is translucent.

Slow Cook the Lamb:

Return the lamb shanks to the pot. Add enough water or beef broth to cover the lamb shanks about halfway. Bring to a simmer, cover the pot, and reduce the heat to low. Let it cook for 2-3 hours, or until the meat is tender and falling off the bone. Check occasionally to ensure there’s enough liquid, adding more as needed.

Make the Creamy Mashed Potatoes:

While the lamb shanks are cooking, peel and chop the potatoes. Boil them in salted water for 15-20 minutes or until tender. Drain and return to the pot. Add butter, heavy cream, salt, and pepper, and mash until smooth and creamy. Adjust the seasoning to taste.

Serve:

Once the lamb shanks are tender, remove them from the pot. Serve the lamb shanks over the creamy mashed potatoes and spoon some of the cooking liquid and vegetables over the top.

Serving and Storage Tips:

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