Step 1 - Preheat the oven to 400 degrees. Step 1.5 - Clean lamb shanks, drizzle with olive oil, season with Coffee Cumin and Keeyan

Step 2 - Turn burner on medium-high heat, add oil to frying pan, and sear lamb shanks on each side for about 3 minutes. This is the beginning of the braising process. Adding color and flavor to the lamb. Place seared lamb shanks back in mixing bowl.

Step 3 - Add a bit more oil to the same frying pan, add sliced onions and sautee, add chopped tomatoes, and add garlic last (to prevent from burning). Season veggies with Peruvian Garlic. Sautee for a few minutes. Remove from heat and “deglaze” the pan with red wine, about 1/2 cup.

Step 4 - Lay lamb shanks in baking dish or roasting pan. Add veggies on top (including sliced carrots). Pour braising liquid (wine mixture) from frying pan. Cover with lid or aluminum foil and place in oven. This will roast for about 3 hours. Check at the 1.5 hour mark to see how it’s coming along. Add more liquid (wine, stock, water) if needed. The lamb will be done around hour 3 when you see the meat falling off the bone.

Step 5 - Mashed potatoes should be made closer to eating time/once lamb is almost done. Wash and peel potatoes and yuca/cassava. To peel yuca/cassava, cut ends of the root off and cut into smaller pieces (3 to 4 total), width-wise. Place root on flat side down and peel off brown skin with sharp knife. Cut each piece into quarters length-wise and cut/slice out the core/tough string in the middle.

Step 6 - Add peeled and washed potatoes and yuca to a stockpot with a couple of cloves of garlic. Cover completely with water. Boil on medium-high for about 30 minutes until soft and breaking apart.

Step 7 - Once done, mash with fork or potato masher, add in butter and cream/milk (optional). Season with Better Than and salt. Once plated, sprinkle with black pepper.