Ingredients:
2 lamb shanks
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1 cup red wine
2 cups beef broth
1 teaspoon rosemary
Salt and pepper to taste
For Mashed Potatoes:
4 large potatoes, peeled and cubed
1/2 cup heavy cream
1/4 cup butter
Salt and pepper to taste
Directions:
Preheat the oven to 350°F (175°C).
In a large pot, heat olive oil over medium heat. Add lamb shanks and brown on all sides. Remove and set aside.
In the same pot, add onion, carrots, and garlic. Sauté until soft.
Pour in red wine, scraping the bottom of the pot to deglaze. Add beef broth and rosemary.
Return lamb shanks to the pot, cover, and transfer to the oven. Cook for 2 hours, or until tender.
Meanwhile, boil potatoes in salted water until tender. Drain and mash with cream, butter, salt, and pepper.
Serve lamb shanks over creamy mashed potatoes
