Lamb Shanks with Cranberries, Rosemary, Garlic Mashed Potatoes and Jerusalem Artichokes | RICARDO

Ingredients

• 4 lamb shanks
• 1/4 cup (55 g) butter
• 2 carrots, diced
• 1 onion, chopped
• 1 celery stalk, diced
• 1 tbsp unbleached all-purpose flour
• 2 tbsp (30 ml) whole-grain mustard
• 1 cup (250 ml) red wine
• 1 cup (250 ml) veal stock
• 4 rosemary sprigs
• 1 orange, quartered
• 3/4 cup (80 g) fresh or frozen cranberries
• 1 head garlic
• 1/2 cup (125 ml) olive oil
• 2 cups (340 g) potatoes, peeled and chopped
• 2 cups (300 g) Jerusalem artichokes, peeled and chopped