- 4 x 600g/1lb 5¼oz lamb shanks, bone in
- salt and freshly ground black pepper
- 3 tbsp olive oil
- 1 large onion, peeled, roughly chopped
- 2 cloves garlic, peeled, crushed to a paste with the edge of a knife
- 1 large carrot, peeled, roughly chopped
- 2 celery stalks, trimmed, chopped
- 1 leek, trimmed, chopped
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tbsp tomato purée
- 1 heaped tbsp plain flour
- 350ml/12¼fl oz red wine
- 1 litre/1 pint 15¼fl oz lamb stock
- 4 medium-sized sweet potatoes, peeled
- 25-50ml/1-2fl oz double cream
- 1-2 tbsp butter
- 1 tbsp butter
- 500g/17½oz baby leaf spinach leaves
- Preheat the oven to 160C/320F/Gas 3.
- For the lamb shanks and sauce, season the lamb shanks with salt and freshly ground black pepper.
- Heat two tablespoons of the oil in a large-lidded casserole or roasting tin over a high heat. When the oil is smoking, add the lamb shanks and fry, turning regularly, until browned all over. Remove from the pan and set aside.
- Heat the remaining tablespoon of olive oil in the pan the lamb was cooked in, then add the onion, garlic, carrot, celery and leek and fry until softened and golden-brown. Add the thyme, rosemary and bay leaf, then add the tomato purée and flour and continue to fry for a further 3-4 minutes, stirring until the mixture is well combined and coats the vegetables.
- Gradually add the wine, stirring until well combined. Bring the mixture to the boil, then reduce the heat to a simmer and continue to cook for 5-6 minutes, or until the volume of liquid has reduced by half.
- Return the lamb shanks to the pan and pour over the lamb stock. Return the mixture to the boil, then cover the pan with a lid. Transfer the lamb to the oven and cook for 2-2½ hours, checking regularly, or until the lamb is tender and cooked to your liking.
- When the lamb shanks are cooked, remove the lamb from the cooking liquid and place them onto a baking tray. Keep warm. Strain the cooking liquid through a fine sieve, reserving the strained stock in a clean pan.
- Bring the strained stock to the boil, then reduce the heat to a simmer. Simmer until the volume of gravy has reduced by half. Set aside and keep warm.
- For the sweet potato purée, boil the sweet potatoes in a pan of salted water for 10-15 minutes, or until tender. Drain well then return to the heat for a few seconds to drive off any excess moisture.
- Transfer the boiled sweet potatoes to a food processor and add one tablespoon of the butter and 25ml/1fl oz of the cream. Blend until smooth, adding more butter and cream as necessary, to taste.
- For the spinach, heat the butter in a frying pan over a high heat. When the butter is foaming, add the spinach and fry until wilted, stirring regularly.
- To serve, place one of the lamb shanks into the centre of each of four serving plates. Place a spoonful of sweet potato purée and a portion of wilted spinach alongside. Drizzle over the gravy.