Ingredients

• 1 tsp olive oil
• 2 lamb shanks
• 1 onion
• roughly chopped
• 2 garlic cloves
• roughly chopped
• 1 stick celery
• roughly chopped
• 1 carrot
• peeled and chopped
• ½ tsp black peppercorns
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 300ml/10fl oz red wine
• 1 litre/1¾ pints lamb stock
• 30g/1oz salted butter
• 600ml/20fl oz double cream
• 2 sprigs fresh thyme
• 2 garlic cloves
• thinly sliced
• 6 large potatoes (Maris Piper or similar)
• thinly sliced on a mandolin
• salt and freshly ground black pepper
• 50g/2oz unsalted butter
• ½ hispi or savoy cabbage
• shredded

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• To make the lamb
• heat the oil in a large ovenproof casserole dish over a medium heat. Brown the lamb shanks on all sides
• then transfer them to a plate or board. Add the onion
• garlic
• celery
• peppercorns and herbs to the pan and cook for 5 minutes.
• Add the lamb back to the pan. Pour in the wine and simmer until reduced by half. Add the stock
• cover with the lid and bake for 2½ hours
• or until tender.
• Meanwhile
• to make the dauphinoise
• place the cream
• thyme and garlic in a saucepan and season with salt and pepper. Bring to the boil and remove from the heat immediately.
• Lay some of the potatoes in a single layer in an ovenproof dish and cover with some of the cream mixture. Repeat this in layers until all the potatoes and cream have been used. Bake for 1–1¼ hours
• or until golden and a knife easily goes all the way through.
• When the lamb is cooked
• strain the liquid into a saucepan. Put the lamb shanks into a roasting tin and roast for 10–15 minutes to brown. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep warm.
• If using hispi cabbage
• heat a sauté pan
• add the butter and cook until wilted. If using savoy cabbage
• blanch it first in boiling water
• drain and then cook in butter.
• Serve the lamb with the dauphinoise potatoes and cabbage and pour over the sauce.