- 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
- 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.