Lamb Shank with Creamy Mashed Potatoes
2 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste
Fresh rosemary for garnish
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.
