First, set the oven to 175 degrees. You must have a pot and lid that can be used in the oven.
For the shanks:
Melt the butter, and let it brown lightly, fry the shanks quickly and season with salt and pepper. Take them out of the pan and immediately brown the vegetables.
Put the shanks on top of the vegetables and pour the stock or stock mixture over. Put the pot in the oven, leave for 3-5 hours.
When the shanks have finished cooking, remove from the pot, pack them in foil and keep them warm as you sift the vegetables from the stock. Put the stock back into the saucepan, boil it and add the crème fraîche. Taste and adjust the seasoning if desired. Put the shanks back into the saucepan, replace the lid but don’t heat this time, and leave for 15 minutes before serving.
Served with a good mashed potatoes, possibly some steamed vegetables and Arctic lingonberry jam – as we do in Norway.
For the mashed potato:
Boil the potatoes in water until soft, for about 25 minutes. Drain out water and add the butter. Mash the potatoes and butter together with a masher or wooden spoon, but never a mixer (unless you want it rubbery).
When the butter has melted, add the cream and stir until it has the consistency you want, add more milk if you wish for it to be more airy. Season with salt and pepper to taste.