Braised American Lamb Shanks with Herb-smashed Baby Potatoes & Roasted Asparagus

Preparation

1. Tie thyme, parsley and rosemary with cooking twine; reserve. Season lamb shanks generously with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Working in 2 batches, sear shanks until browned on all sides, about 10 minutes per batch, replacing oil for second batch. Remove shanks to a plate.
2. Drain all but 2 tablespoons of fat from Dutch oven; add onion, garlic, celery, and carrots. Cook, stirring, over medium heat, until carrots begin to soften, about 4 to 5 minutes. Add wine; bring to a boil. Reduce heat and cook until most of liquid is evaporated, about 15 to 20 minutes.
3. Add tomatoes, beef stock, honey, and herb bundle; return to a boil. Add reserved shanks; cover tightly, reduce heat to a simmer and cook, occasionally spooning sauce until shanks are tender, about 3 hours. Remove shanks from liquid to a platter; cover to keep warm.
4. Remove herb bundle and discard. Pass liquid and solids from Dutch oven through a food mill or fine-mesh strainer. Return purée to Dutch oven and bring to a boil. Boil until liquid has reduced by about half, 20 minutes. Season with salt and pepper to taste, return shanks to sauce and keep warm.
5. During last half of lamb braising, place potatoes in a large saucepan and cover with cold water; bring to a boil. Reduce heat to a high simmer; cook until potatoes are tender, about 20 minutes.
6. Drain; return potatoes to pot; add oil or margarine, parsley, basil, chervil, salt, and pepper. Mash with a potato masher until chunky; reserve.
7. Arrange asparagus in a single layer on 2 large baking sheets. Drizzle each sheet with half of the oil, salt and pepper; toss to coat. Roast at 425° until slightly wilted and edges are browned, about 12 to 14 minutes. Remove from oven, let cool slightly, and serve with lamb shanks and potatoes.