Ingredients:
2 lamb shanks
2 cups beef broth
1 onion, chopped
2 carrots, diced
2 cloves garlic, minced
1 tsp thyme
Salt and pepper to taste
4 potatoes, peeled and diced
½ cup cream
2 tbsp butter
Directions:
Preheat oven to 325°F (165°C). Season lamb shanks with salt and pepper.
In a Dutch oven, brown the shanks on all sides, then remove. Sauté onion, carrots, and garlic until softened.
Return shanks to the pot, add broth and thyme. Cover and braise in the oven for 2 hours.
Meanwhile, boil potatoes until tender. Drain, then mash with cream and butter. Season to taste.
Serve lamb shanks over creamy mashed potatoes.
