NB- the lamb will need to marinate for 5 hours
4 lamb shanks
1 carrot (peeled and cut into chunks)
1 onion (peeled and cut into chunks)
3 sprigs of fresh rosemary
3 sprigs of fresh thyme, plus 4 more for decoration
10 whole peppercorns
1 bottle of good quality red wine
3 red onions (peeled and cut into quarters)
3 tbsp redcurrant jelly
For the mashed potatoes:
5 large floury potatoes (King Edward)
100g salted butter
150ml full fat milk
100g sundried tomatoes in oil (finely chopped)
50g freshly grated Parmesan cheese
Salt and white pepper to taste
1. In a large casserole dish place the lamb shanks, carrot, white onion, herbs and peppercorns. Pour over the wine, cover and leave to marinate in a cool place for 5 hours. Stir every hour.
2. When ready, place the casserole dish on the heat and bring to the boil. Cover with the lid and cook in a preheated oven at 190C for 2 hours. Slightly un-cover the lid for the second hour allowing the sauce to slightly thicken.
3. Remove the dish from the oven, take the lamb shanks out of the cooking liquid and place in a roasting dish. Spoon over 4 ladlefuls of the liquid to keep the meat moist and add the red onions around it.
4. Place the lamb back into the oven and roast for 25 to 30 minutes or until the meat starts to fall off the bone. Baste occasionally.
5. Strain the remaining liquid into a small saucepan and on a low heat reduce by half its volume. Once ready, add in the redcurrant jelly and stir until melted.
6. Meanwhile, prepare the mash. Peel the potatoes and cut into quarters. Cook in a large saucepan with plenty of salted boiling water until tender. Once ready, drain well and allow to slightly cool.
7. Press the potatoes through a ricer back into the saucepan, add in the milk and take back to a slow heat. Stir continuously with a wooden spoon for 3 minutes. Add in the butter, cheese and sundried tomatoes and continue to stir for a further 5 minutes. Season with salt and pepper.
8. Serve a generous spoonful of the mashed potatoes in the middle of a serving plate, place the lamb shank on top and drizzle with the delicious redcurrant jelly sauce.
9. Decorate with a sprig of fresh thyme and serve immediately.