✔️1. Prepare the Lamb Shanks:
Preheat your oven to 325°F (160°C).
Season the lamb shanks generously with salt and pepper.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the lamb shanks and brown on all sides, about 4-5 minutes per side. Remove from the pot and set aside.
✔️2. Sauté Aromatics:
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
✔️3. Deglaze and Add Ingredients:
If using, pour in the red wine and scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Add the broth, carrots, celery, rosemary, and thyme. Bring the mixture to a simmer.
✔️4. Braise the Lamb:
Return the lamb shanks to the pot. Cover and transfer to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
✔️5. Prepare Mashed Potatoes:
While the lamb is braising, boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes.
Drain and return the potatoes to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy.
✔️6. Roast Vegetables:
Toss the mixed vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven at 425°F (220°C) for about 20-25 minutes, until tender and slightly caramelized.
✔️7. Serve:
Once the lamb is done, remove it from the oven and let it rest for a few minutes. Serve the braised lamb shanks over a generous scoop of mashed potatoes, accompanied by the roasted vegetables.
Enjoy
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