Braised Lamb Shanks with mashed potatoes 🥔

Ingredients:

• 2 tbsp of olive oil
• 2 pieces of lamb shanks
• 1 large white onion (diced)
• 5 cloves of garlic (minced)
• 2 carrots (cut into small chunks)
• 2cups of chicken stock (either store-bought or homemade)
• 1/4 cup flour
• 1/3 cup of red wine (I replace with cooking sake)
• 3 tbsps of tomato paste
• 2 tbsps of ketchup
• 3 stalks of fresh rosemary
• 3 stalks of fresh thyme
• 1 tbsp of dry parsley (preferably finely chopped fresh parsley if have)
• 2 bay leaves
• Salt and freshly cracked black pepper (to season)

Method:

1. Wash and pat dry lamb shanks with kitchen towels. 
2. Heat 1 tbsp of olive oil in a heavy-based pot. 
3. Pan seat lamb shanks until browned on all sides. Remove the transfer to plate and cover with foil to keep warm. 
4. Add another tbsp of oil. Sauté diced onions and carrots for about 3 mins. Add minced garlic and cook for a minute. 
5. Return the lamb shanks into the pot. Season with a tap of salt and some freshly cracked black pepper. 
6. Sprinkle flour and toss well and cook for about 4 minutes. 
7. Add chicken stock, wine, tomato paste, ketchup and herbs. Mix well. 
8. Cover and bring to a boil. Reduce heat to low and simmer for 1.5 to 2 hours, stirring occasionally and flipping lamb shanks to ensure even cooking. Simmer till meat is tender and falling apart. 
9. Adjust taste accordingly. Serve hot with mashed potatoes or rice. 

Note:

• As I like my sauce with a thickened texture, I used corn flour slurry to thicken sauce. 
• Keep leftover sauce and lamb for next day’s meal by adding pasta! 
• You can also use pressure cooker or slow cooker to cook this dish.