Lamb shank on a bed of mashed potatoes. Perfect for a rainy day. Ingredients For the lamb: • 2 lamb shanks • 1 large onion • 2 carrots • 2 celery sticks • 6 cloves garlic • 3 sprigs rosemary • 3 sprigs thyme • 2 bay leaves • 1 tbsp tomato paste • 1 cup red wine • 1 litre beef stock For the mash: • 4 large potatoes • 250ml cream • 100g butter Chop the vegetables and season the lamb shanks generously with salt and pepper. Heat olive oil in a heavy pot over high heat and sear the shanks on all sides until deep golden and crisp. Remove and set aside. In the same pot, add the onions, carrots, celery and garlic. Cook for 5–10 minutes until softened and lightly caramelised. Stir in the tomato paste and cook for a minute. Pour in the red wine, scraping up all the bits from the bottom, and let it reduce by half. Add the beef stock, rosemary, thyme and bay leaves. Return the shanks to the pot. Bring to a gentle simmer, cover, and transfer to the oven at 160°C for 3 hours, or until the meat is tender and falling off the bone. Mash Boil the potatoes in salted water until soft. Drain well and allow them to steam dry. For the smoothest result, pass the potatoes through a ricer. Gently heat the cream and butter together, then fold into the potatoes. Season generously.. To finish Remove the shanks from the pot. Strain the sauce through a sieve, discarding the vegetables, then return it to the pan and reduce until thick and glossy. Finish with a knob of butter for shine and richness. Serve the lamb over the mash and spoon over the sauce. Garnish with chives and enjoy! #comfortfood #lambshanks #mashedpotato #homecooking - @thehealchef