1 tbsp olive oil
6 lambs shanks each weighing about 350g
1 large onion,chopped
2 carrots, peeled and chopped
2 sticks celery chopped
3 clove(s) garlic, chopped (2), 1 clove peeled
300 ml lamb stock made from a cube
400 g can chopped tomatoes
2 tbsp redcurrant jelly
2 bay leaves
2 tbsp chopped fresh rosemary
salt
Ground black pepper
tbsp cornflour
50 g butter
3 tbsp milk
2 tbsp chopped fresh mint
800 g old potatoes Mash
1. Preheat the oven to 180C/Fan 160C/Gas Mark 4. Heat the oil in a large frying pan, add the lamb shanks and fry for 8mins, turning occasionally until browned all over. Transfer to a roasting tin. Add the onions, carrots, celery and garlic and sauté for 2 mins.
2. Add the stock tomatoes, redcurrant jelly, bay and rosemary and bring to the boil. Season with salt and pepper. Pour over the lamb shanks, cover the tin and bake for 2- 21/2 hours or until meltingly tender. Remove the lamb from the oven and baste the shanks with the juices a couple of times during cooking.
3. For the minted mash, Cut the potatoes into large chunks, place in a large pan and cover with cold water. Add the garlic clove and a good pinch of salt, then bring to the boil and simmer for 10-15mins or until tender. Drain in a colander then return to the pan. Add the butter, then mash the potatoes and garlic until lump free. Add the milk and mint and use a fork to whisk until lightly and fluffy.
4. Remove the lamb from the oven. Transfer the shanks to a plate and keep warm. Mix the cornflour to a smooth paste with a little water. Place the casserole on the hob and bring to the boil, stirring until the sauce thickens slightly. A Season to taste. Arrange the shanks on 6 warm plates, spoon over the juices and serve with the minted mash.
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