Ingredients :

2 lamb shanks
4 large potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon olive oil
2 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste
Fresh rosemary for garnish

Instructions

Preparation :

Step 1:

Heat 1 tablespoon of olive oil in a large pot over medium heat. Carefully place the lamb shanks into the pot and sear them for about 4-5 minutes on each side, ensuring that they are browned evenly. This step locks in the juices and provides a rich base flavor for the dish. Once browned, remove the lamb shanks from the pot and set them aside on a plate.

Step 2:

Using the same pot, add the chopped onion and minced garlic. Stir frequently, allowing the onions to cook and soften for about 4-5 minutes until they become translucent. The garlic will infuse the onions and oil with a wonderful aroma, forming a flavorful foundation for the broth.

Step 3:

Pour in 2 cups of beef broth into the pot with the onions and garlic. Bring the mixture to a simmer, letting the flavors meld together. Once it reaches a simmer, return the seared lamb shanks to the pot. Lower the heat to a gentle simmer, cover with a lid, and let the lamb cook slowly for about 2 hours. This long simmering process will break down the lamb’s tough fibers, making the meat incredibly tender and easy to pull off the bone.

Step 4:

While the lamb is cooking, prepare the mashed potatoes. Place the peeled and cubed potatoes into a large pot of salted water. Bring the water to a boil and cook the potatoes until they are tender, approximately 15-20 minutes. Test the potatoes by inserting a fork; they should be soft all the way through. Drain the potatoes and return them to the pot.

Step 5:

Add 2 tablespoons of butter and 1/2 cup of heavy cream to the drained potatoes. Mash them using a potato masher or hand mixer until smooth and creamy. Season the mashed potatoes with salt and pepper to taste. For an even silkier texture, you can add an additional splash of cream or butter, depending on your preference.

Step 6:

Once the lamb shanks are tender and fully cooked, season them with salt and pepper to taste. Serve the lamb shanks over a generous portion of the creamy mashed potatoes. Garnish with a sprig of fresh rosemary for added fragrance and a beautiful presentation.

Notes

Cooking Notes :

For a lighter version of the mashed potatoes, you can substitute the heavy cream with whole milk or a dairy-free alternative such as almond milk. This will reduce the richness without compromising the creamy texture.
If you prefer a stronger rosemary flavor, consider adding a few sprigs of rosemary to the pot while the lamb is simmering. This will infuse the broth with a more robust herbaceous note.
You can also use a slow cooker for this recipe. Sear the lamb shanks as instructed, then transfer everything to a slow cooker and cook on low for 6-8 hours for an even more hands-off approach.

Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes

Nutrition

Calories: 680 calories per serving (approximate)
Sodium: 900 mg
Protein: 35 grams