Directions

• Mix together flour, chile powder, salt, and pepper. Roll lamb shanks in this flour mixture.
• In a large roasting pan, heat oil and sear shanks.
• Add onions, celery, carrots, and garlic; continue to sear.
• Add wine, broth, thyme, rosemary, and bay leaves. Bring to a boil; reduce to a simmer and cover.
• Cook for 2 hours and 15 minutes, turning shanks occasionally, until meat is very tender. Pull meat from the bone; continue to simmer over low heat until stew thickens slightly.
• Strain the sauce from the bottom of the pan and reduce by half. Add back; cool.
• Put lamb stew in oven safe bowl; top with warm mashed potatoes (recipe below).
• Bake at 375°F for approximately 15 minutes, until stew bubbles over the side and potatoes are golden brown.
• Mashed PotatoesIn a small pot, boil potatoes until fork slides out of potatoes easily. While potatoes are boiling, in a separate pan, heat cream and butter until hot. Do not boil.
• Drain water from potatoes; place potatoes in mixer with paddle attachment.
• Add 1 cup cream mixture; mix until blended. Slowly add garlic cloves and remaining cream while mixer is on medium speed. Add salt and pepper to taste.