Braised Lamb Shanks With Sautéed Potatoes

• 3-4 tbsp oil
• 4 None lamb shanks, 500-600g each
• 2 medium carrots, peeled and roughly chopped
• 3 medium onions, 2 coarsely chopped + 1 finely chopped
• 1 bulb garlic, broken into cloves
• 2 tbsp tomato paste
• 375 ml red wine
• 375 ml vegetable stock
• 2 sprigs rosemary
• 3-4 stalks thyme
• 1 kg small potatoes
• 600 g frozen green beans
• 50 g butter
• 150 g cherry tomatoes, halved
• 1 bunch parsley, chopped

1. Preheat oven to 400u0b0F. Heat the oil in a Dutch oven and sear the lamb shanks over high heat until browned on all sides, set aside. Add the carrots, coarsely chopped onion and garlic to the dutch oven and cook for a couple of minutes. Stir in the tomato paste and deglaze with red wine and stock. Season with salt and pepper, add the lamb shanks, rosemary and thyme, bring to a boil, cover and place in the oven for 1 1/2 - 2 hours. Turn the lamb shanks halfway through cooking.
2. Cook the potatoes in boiling salted water for 15-20 minutes, then drain, rinse under cold water and remove the skins. Set aside to cool. Cook the beans for about 5 minutes in boiling salted water then drain and set aside.
3. Heat 2 tbsp butter in a large frying pan and saute the potatoes until crisp and golden brown on all sides. Season with salt and pepper. Meanwhile, heat 1 tbsp butter in a saucepan and saute the onion and tomatoes. Add the green beans, parsley and season with salt and pepper.
4. Serve the lamb over the tomato sauce with sauteed potatoes on the side.

oil, lamb shanks, carrots, onions, garlic, tomato, red wine, vegetable stock, rosemary, thyme, potatoes, butter, cherry tomatoes, parsley

Taken from recipes-plus.com/api/v2.0/recipes/17589 (may not work)