Red Wine Lamb Shank on Mashed Potatoes

Method 6 steps

1. 01

   Season the shanks and brown them on all sides in olive oil in a large Dutch oven over medium-high heat, about 10 minutes. Remove.

2. 02

   Add the onion, carrot and garlic and cook for 6 minutes until softened. Stir in the tomato paste for 1 minute, then add the wine and simmer until reduced by half.

3. 03

   Add the stock and rosemary, return the shanks, cover and braise at 325 F for 2 1/2 to 3 hours, turning once, until the meat pulls easily from the bone.

4. 04

   Boil the potatoes in salted water for 15 to 18 minutes until very tender. Drain, mash with 4 tbsp butter and the warm cream and season well.

5. 05

   Lift out the shanks, strain the braising liquid and boil it for 10 to 15 minutes until syrupy. Whisk in the remaining butter for shine.

6. 06

   Spoon mash onto each plate, set a shank on top and baste with the sauce, letting it pool around. Garnish with a small rosemary sprig.

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