Lamb Stew With Creamy Mashed Potatoes

• 8 None lamb shanks, Frenched
• 8 cloves garlic, halved
• 2 None medium lemons, zested, halved
• 2 tbsp olive oil
• 3 None large Spanish onions, chopped coarsely
• 2 cups dry red wine
• 3 None medium carrots, quartered lengthwise
• 3 stalks celery, trimmed, chopped coarsely
• 4 None bay leaves
• 8 sprigs fresh thyme
• 7 cups chicken stock
• 1 tbsp finely chopped fresh flat-leaf parsley leaves
• 1/2 tbsp finely chopped fresh mint leaves
• 4 1/2 lb potatoes, chopped coarsely
• 1 1/4 cups heavy cream, warmed
• 1/2 cup butter

1. Preheat oven to 325u0b0F. Pierce the meatiest part of each shank in 2 places with a sharp knife. Stuff with garlic. Rub cut sides of lemons over shanks.
2. Heat oil in a large Dutch oven. Working in batches, sear shanks until browned on all sides. Set lamb aside. Add onion to pan and cook until softened. Add wine and bring to a boil. Remove dish from heat.
3. Layer carrot, celery and lamb shanks over onion mixture in Dutch oven. Add bay leaves and thyme then carefully pour stock over top. Cover then transfer to oven to braise for 3 hours, or until meat is tender.
4. Meanwhile, combine lemon zest, parsley and mint in a small bowl.
5. Boil, steam or microwave potatoes until tender then drain. Mash with warmed cream and butter until smooth. Cover to keep warm.
6. Transfer lamb shanks to a serving platter and cover to keep warm. Strain pan juices into a medium saucepan and discard solids. Boil pan juices, stirring occasionally, until reduced by 1/2.
7. Distribute mashed potatoes between serving plates. Top with lamb shanks then sprinkle with lemon-herb mixture and drizzle with pan juices.

lamb shanks, garlic, lemons, olive oil, spanish onions, red wine, carrots, stalks celery, bay leaves, thyme, chicken stock, parsley, mint leaves, potatoes, heavy cream, butter

Taken from recipes-plus.com/api/v2.0/recipes/37335 (may not work)