🍖 Braised Lamb Shank with Mashed Potatoes and Roasted Vegetables

🥩 Ingredients for the Lamb Shank (Serves 2–3):

• 2 lamb shanks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup beef broth (or water with a bouillon cube)
• 1 cup tomato puree or grated tomatoes
• Salt and black pepper to taste
• 1 tsp dried thyme
• 1 bay leaf

🔪 Instructions – Lamb Shank:

1. Season the lamb shanks with salt and pepper.
2. In a large pot, heat olive oil and sear the shanks on all sides until browned.
3. Add onion and sauté until soft, then stir in garlic and tomato paste.
4. Pour in tomato puree, broth, Add thyme and bay leaf.
5. Cover and simmer on low heat for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
6. Optional: Transfer to the oven at 180°C (350°F) for 30 minutes for a caramelized finish.

🥔 Mashed Potatoes

• 4 medium potatoes
• 2 tbsp butter
• ½ cup warm milk
• Salt to taste

1. Boil the potatoes until fully cooked, peel and mash them.
2. Mix in butter and gradually add warm milk while mashing until smooth and creamy.
3. Season with salt and serve warm.

🥕 Roasted Vegetables

• Carrots, zucchini, and red bell pepper (diced)
• 2 tbsp olive oil
• Salt, pepper, and dried herbs (thyme or rosemary)

1. Toss the chopped vegetables with olive oil, salt, pepper, and herbs.
2. Roast in the oven at 200°C (400°F) for about 20–25 minutes until tender and slightly charred.

🍽️ To Serve:

Spoon mashed potatoes onto a plate, place the lamb shank on top, drizzle with the sauce, and serve roasted vegetables on the side.

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