Instructions:
Step 1: Begin by heating olive oil in a deep pot over a medium flame. Add the lamb shanks, searing each side for about 4-5 minutes until they achieve a golden-brown crust. Remove and set aside.
Step 2: In the same pot, sauté onions and garlic until onions are clear and fragrant, about 4-5 minutes.
Step 3: Pour the beef broth into the pot, stirring well. Bring to a gentle simmer before reintroducing the lamb shanks. Cover and let simmer on low heat for about 2 hours, or until the meat is tender and falls off the bone.
Step 4: For the mashed potatoes, boil the cubed potatoes in salted water until tender, roughly 15-20 minutes. Drain and return to the pot.
Step 5: Add butter and heavy cream to the potatoes, mashing until smooth and creamy. Season with salt and pepper to taste.
Step 6: Once the lamb is tender, adjust seasoning with salt and pepper. Plate the lamb shanks atop a bed of creamy mashed potatoes and garnish with rosemary.
Prep Time: 20 mins | Total Time: 2 hrs 40 mins | Servings: 4
