1. Prepare the Lamb Shanks:
1. Preheat oven to 325°F (165°C).
2. Season the lamb shanks with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat.
4. Stir in tomato paste and cook 1 minute.
5 Deglaze with red wine, scraping up any browned bits from the bottom of the pot.
6 . Add stock, rosemary, thyme, and bay leaf. Return lamb shanks to the pot.
7 Bring to a simmer, cover, and transfer to the oven.
2. Prepare the Mashed Potatoes:
1. Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain.
2. Season with salt, pepper, and optional nutmeg. Keep warm.
3. Serve:
1. Remove lamb shanks from pot. Strain sauce or leave vegetables for a rustic touch.
2. Plate the creamy mashed potatoes and place a lamb shank on top.
3. Spoon some sauce over the lamb and garnish with fresh herbs.
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**Tip:** For extra flavor, sear the lamb shanks the day before, refrigerate overnight, then braise them the next day. This deepens the taste beautifully.