Ingredients
- 4 tablespoons olive oil, divided
- 4 lamb shanks (about 11 oz.) each, trimmed
- 4 teaspoons kosher salt, divided
- 1 3/4 teaspoons black pepper, divided
- 2 medium-size yellow onions (about 1 lb.), cut into 1-inch wedges
- 2 large carrots, cut into 2-inch pieces
- 3 garlic cloves, smashed (about 1 Tbsp.)
- 1 cup dry red wine, divided
- 1 cup crushed tomatoes
- 1/4 cup chicken broth
- 1 teaspoon ground cumin
- 1 1/2 cups chopped yellow onion
- 1 1/2 cups chopped carrots
- 2 tablespoons tomato paste
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons chopped garlic
- 2 teaspoons fresh thyme
- 3 tablespoons all-purpose flour
- 1 1/2 cups beef stock
- 1 cup frozen green peas, thawed
- 1/4 cup heavy cream
- 1 (24-oz.) pkg. prepared mashed potatoes
- Chopped fresh flat-leaf parsley, for topping
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