Instructions

1. Prep and Sear Preheat your oven to 160°C Conventional or 140°C Fan. Heat the oil in your Dutch oven on the stove over medium-high heat. Sear the shanks for 8-10 minutes, turning occasionally, until they develop a deep, dark brown crust all over. Remove the shanks to a plate and carefully pour off all but about 1 tablespoon of the rendered lamb fat left in the pan.

2. Build the Base Turn the stove heat down to medium and add the chopped onions and thick carrot chunks to the pot. Sauté for about 5 minutes until they start to soften. Stir in the rosemary, thyme, garlic powder, black pepper, and bay leaves, letting them cook for 30 seconds until highly fragrant.

3. Deglaze and Add Liquids Pour in the red wine and use a wooden spoon to scrape up any of the browned bits stuck to the bottom of the pot. Let the wine boil for 3 to 4 minutes until the liquid reduces by half. Pour in the beef broth, chopped tomatoes, and Worcestershire sauce, then stir to combine.

4. Braise Place the lamb shanks back into the Dutch oven. Put the lid on the Dutch oven, ensuring it is tightly sealed. Place the pot in the oven and bake for 3 hours. Do not open the lid during this time so the moisture cannot escape.

5. Prepare the Mash When the lamb has about 30 minutes left, place the potato chunks in a pot of cold, salted water. Bring to a boil and cook for 10-15 minutes until easily pierced with a fork. Drain the potatoes well, put them back in the warm empty pot (heat turned off), and let them sit for 1 to 2 minutes to steam off excess water. Mash the potatoes until smooth, then add the room-temperature crème fraîche and butter. Gently fold together with a spoon, then taste and generously season with salt and black pepper. Cover to keep warm.

6. Finish the Gravy Carefully take the Dutch oven out of the oven. Transfer the shanks to a plate and cover loosely with foil. Let the gravy in the pot settle for 2 minutes, then use a spoon to carefully skim off and discard as much of the clear rendered fat as you can. Place the Dutch oven back on the stove over medium-high heat and let the gravy boil rapidly for few minutes until it thickens. Remove the bay leaves and taste for salt.