Slow cooked lamb shank, sticky glazed carrots with a mighty mash potato

For the lamb

  1. Fry the lamb shanks in a pan until golden brown all over
  2. While frying the lamb coat the carrot, onion, celery, garlic in the tomato puree and roast in a roasting tray @180 gas mark 6 for 15 minutes
  3. Place the lamb on the vegetables
  4. Add the garlic, bay leaf & thyme
  5. Fill the roasting tray with water until the lamb is ½ covered
  6. Cover with tin foil & braise for 2 ½ hrs @ 140 gas mark 4 turning the lamb half way through
  7. Remove the lamb, strain the vegetables and reduce the cooking liquor by ¾ using as your sauce.

For the carrots

  1. Add all the ingredients into a small pot with a lid
  2. Bring the juice to the boil, turn down to a simmer & leave steam in the pot for 12 minutes
  3. Remove the carrots & reduce the orange juice by half & pour over the carrots

For the mash

  1. I’d always recommend when making mash to bake the potatoes leave to cool slightly and scoop out the potatoes from the skin. This way your mash will be dry & fluffy. You can also do this in advance.
  2. When you have your potatoes mashed very simply add the rest of the ingredients giving it a good mix to incorporate all the flavours.