INGREDIENTS:
2 lamb shanks
4 large potatoes, peeled and cubed
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon olive oil
2 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste
Fresh rosemary for garnish
INSTRUCTIONS:
Heat olive oil in a large pot over medium heat. Sear lamb shanks until browned on all sides. Remove and set aside.
In the same pot, add chopped onion and garlic, cooking until softened.
Pour in beef broth and bring to a simmer. Return lamb shanks to the pot, cover, and simmer for 2 hours until tender.
Meanwhile, boil potatoes in salted water until soft. Drain and mash with butter and heavy cream until smooth.
Season lamb shanks and mashed potatoes with salt and pepper to taste.
Serve lamb shanks over the creamy mashed potatoes, garnished with fresh rosemary.