Lamb Shank with Creamy Mash Potatoes

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## 👩‍🍳 How to Make It

### **Step 1: Sear the Shanks**

Pat the lamb shanks dry and season well. Sear in olive oil until browned on all sides. This locks in the flavor and gives the meat a rich color.

### **Step 2: Build the Flavor Base**

In the same pot, sauté onions, garlic, carrots, and celery. Stir in tomato paste and deglaze with red wine, scraping up the browned bits.

### **Step 3: Braise Low and Slow**

Return the lamb to the pot, add stock and herbs, cover, and simmer gently (or bake at 160°C / 325°F) for **2.5 to 3 hours**, until the meat is fall-off-the-bone tender.

### **Step 4: Make the Creamy Mash**

While the lamb cooks, boil peeled potatoes until soft. Mash with butter and cream until smooth, creamy, and fluffy. Season to taste.

### **Step 5: Serve & Savor**

Plate a mound of mashed potatoes, top with a lamb shank, and ladle over the rich braising sauce. Garnish with fresh herbs or a sprinkle of parmesan for a touch of flair.

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## 💡 Tips for the Best Results

* **Use a Dutch oven or heavy pot** for even braising.
* Make the dish a day ahead — the flavor deepens overnight.
* Strain and reduce the braising liquid into a thick sauce for an elevated touch.
* Serve with a glass of red wine or crusty bread to soak up the sauce.

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## Why You’ll Love This Dish

✅ **Deep, rich flavor**
✅ **Tender meat that falls off the bone**
✅ **Velvety mashed potatoes**
✅ **Perfect for holidays, date nights, or weekend feasts**
✅ **Make-ahead friendly**

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## Final Thoughts

**Lamb Shank with Creamy Mashed Potatoes** is the kind of dish that turns dinner into an occasion. It’s rustic yet refined, simple yet sophisticated. From the first forkful of tender lamb to the last spoonful of buttery mash, this meal is pure satisfaction on a plate.

So next time you want to cook something memorable, comforting, and soul-warming — give this recipe a go. Your taste buds (and guests) will thank you.

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