Braised Lamb Shank with Mashed Potatoes and Cabbage Slaw

Step 1

Season the 1 lamb shank with 1/2 tsp salt and 1/2 tsp black peppercorns, pressing them into the meat. Let it sit at room temperature for 10 minutes.

Step 2

Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Add the lamb shank and sear until browned on all sides, about 8 minutes total.

Step 3

Add 1 sprig rosemary and 1 cup water to the pot. Cover and reduce heat to low. Simmer gently until the meat is fork-tender, about 30 minutes.

Step 4

While the lamb cooks, peel and chop the 2 medium potatoes into chunks. Boil in salted water until soft, about 15 minutes. Drain and mash with 1 tbsp olive oil and a pinch of salt.

Step 5

Thinly slice the 2 cups cabbage and place in a bowl. Squeeze the juice of 1 lime over it, add a pinch of salt, and toss to combine.

Step 6

When the lamb is tender, remove it from the pot. Serve the lamb shank over the mashed potatoes with the cabbage slaw on the side.

Step 7

Garnish with extra rosemary or lime wedges if desired.