Ingredients

• 8 small lamb shanks (about 475g each)
• 2 tbsp sunflower oil
• 2 onions
• finely chopped
• 2 celery sticks
• finely chopped
• 2 carrots
• finely chopped
• 3 garlic cloves
• crushed
• 1-2 tbsp plain flour
• 375ml/13fl oz red wine
• 1 tbsp tomato purée
• 2 tbsp roughly chopped fresh rosemary
• 2 bay leaves
• 750ml/1½ pint chicken stock
• 4 tbsp finely chopped fresh mint
• 2 tbsp finely chopped garlic
• 2 tbsp finely grated lemon zest
• small handful fresh flatleaf parsley leaves
• 1.25kg/2lb 12oz floury potatoes
• peeled and cubed
• 1 head savoy cabbage
• washed and shredded
• 75g/2½oz butter
• 100ml/3½fl oz milk
• sea salt and freshly ground black pepper

Directions

• For the lamb shanks
• place a really large casserole on a high heat. Season the lamb shanks all over. Add the oil and
• working in batches
• sear the lamb shanks all over until golden-brown
• transferring them to a large plate as you go.
• Next
• reduce the heat to medium and add the onions
• celery and carrots to the pan. Cook for 6-8 minutes until soft but not coloured
• adding the garlic for the last minute. Mix in the flour.
• Increase the heat and then add the wine
• allowing it to bubble down for a minute or two. Now add the tomato purée
• then the rosemary and bay leaf. Season well with salt and pepper.
• Return the lamb shanks to the pan
• pour over the stock and cover with a tight fitting lid. Bring to the boil and then reduce to a very gentle simmer for about 3 hours. Turn the shanks occasionally during this time. Once cooked
• the meat from the lamb shanks should be really tender and just falling off the bone.
• Meanwhile
• prepare the gremolata. Simply toss the mint
• lemon zest
• parsley and garlic together in a small bowl. Cover and chill until serving.
• Half an hour before serving
• prepare the mash. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. While the potatoes cook
• steam the cabbage until just tender. Warm the milk and butter in a small pan until just boiling then remove from the heat.
• Drain the potatoes well. Add the milk and butter mixture and mash until smooth. Stir the cabbage through to wilt completely and season to taste. Cover and keep warm.
• To serve
• spoon a large dollop of creamy mash into the centre of each serving bowl or plate. Sit a lamb shank on top
• spoon the sauce over and scatter generously with the gremolata.