Lamb shank with cheddar mash recipe

• 4 lamb shanks
• 1 onion - sliced
• 2 fennel - sliced
• 500 ml (17.6fl oz) chopped tomatoes (tinned are fine)
• 2 tbsp tomato puree
• 1 tbsp cumin
• 1 tsp fennel seeds
• 2 cloves garlic
• 1 bouquet garni
• 500 ml (17.6fl oz) lamb stock or chicken stock
• 300 ml (10.6fl oz) white wine
• 1 tbsp parsley - chopped
• 450 g (15.9oz) potatoes
• 2 cloves of garlic (chopped very finely)
• 25 g (0.9oz) butter
• 225 g (7.9oz) grated cheddar
• 1 tsp sea salt
• 1 tsp chopped parsley
• 100 ml (3.5fl oz) milk (warmed)
• 1 pinch salt and pepper

1. Put the oven to 160C.
2. Heat a heavy bottomed pan, add oil and season the lamb shanks well on both sides.
3. Place into the pan to colour all over.
4. You may need to do this individually if your pan is not large enough.
5. Once coloured all over, place the shanks on the side and return the pan to the heat.
6. Add the onions, fennel, cumin, garlic and fennel seeds into the pan, plus a little oil if needed.
7. Add the bouquet garni and sweat for 3-4 minutes.
8. Then add the tomato puree and cook for the a further 2 minutes.
9. Add the white wine and reduce by half.
10. Add the tinned tomatoes and lamb stock and bring to boil.
11. Place it the oven for 1 1/2 hours.
12. If the meat is soft and starting to flake from the bone it is ready to serve.
13. As soon as the lamb goes into the oven, make the mash.
14. Firstly, take a baking tray and cover with sea salt.
15. On top, place the potatoes (pierced with a sharp knife) and bake for an hour and a half, or until soft.
16. Once ready, cut in half, remove the skin and mash.
17. Mix the mashed potatoes with the butter, garlic, seasoning and milk.
18. Finally, combine with the herbs and cheddar and serve with the lamb shanks in a bowl.

lamb shanks, onion, fennel, tomato puree, cumin, fennel seeds, garlic, bouquet garni, white wine, parsley, potatoes, garlic, butter, cheddar, salt, parsley, milk, salt

Taken from www.lovefood.com/guide/recipes/18455/lamb-shank-with-cheddar-mash-recipe (may not work)