Lamb Shanks with Creamy Mash and Spring Baby Carrots

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring two medium pots of water to the boil. Leaving lamb in the bag, place in first pot of boiling water and reduce to a simmer. Cook for about 25 minutes, until tender. Cook potatoes in second pot of boiling water for 12-15 minutes, until very soft. Drain and return to pot with butter, cream and mustard. Set aside, covered, to keep warm.
2. Cut carrots into quarters lengthways and toss on prepared tray with a drizzle of oil. Season with salt and pepper and roast for about 10 minutes. Remove from oven, add cavolo nero and cook a further 9 minutes, until carrots are tender and cavalo nero is crispy.
3. Heat a drizzle of oil in a fry-pan on medium heat. Cook onion and garlic for 3-4 minutes, until soft. Add wine/stock and cook for about 1 minute, until almost evaporated. Add tomatoes, jus, water and soy sauce to pan. Bring to a simmer and cook for 2-3 minutes, until thickened slightly. Set aside.
4. When shanks are tender, remove from pot of water and place in a heat-proof bowl. Cut along the top of the plastic seal and carefully pour entire pack into pan with sauce on medium heat. Bring to a simmer and cook for 2-3 minutes each side. Season to taste with salt and pepper.
5. Use two forks to separate meat from bones and gently pull apart, discarding bones and any sinew. Stir meat through the sauce. Alternatively, serve shanks whole on the bone. Mash potatoes until smooth and season to taste with salt and pepper.
6. To serve, divide creamy mash, lamb shanks and sauce between bowls. Garnish with parsley and serve spring carrots and crispy cavolo nero on the side.