Lamb Shanks with Maple Kumara and Red Wine Jus

Steps

1. Preheat oven to 200°C. Bring a medium pot of salted water to the boil. Bring a full kettle to the boil. Line an oven tray with baking paper.
2. Remove shanks from bag and place on prepared tray. Season and cook for about 25 minutes, until tender.
3. Peel and dice kumara 2cm. Cook kumara in pot of boiling water for 12-15 minutes, until very soft. Drain and return to pot with butter, milk and maple syrup. Mash well, season and set aside to keep warm. Dice onion and carrot 0.5cm.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion, carrot, rosemary and shank spice for about 4 minutes, stirring often until soft. Add water, jus, vinegar, and soy sauce and bring to a simmer. Simmer for 2-3 minutes and remove from heat and stir through butter. Set aside to keep warm.
5. Place broccolini in a heat proof bowl with a pinch of salt and pour over boiling water. Cover with a lid and leave to cook for about 6 minutes. Drain well and set aside to keep warm. When shanks are tender add to jus along with any cooking juices. Turn shanks around in jus to coat and season to taste.
6. To serve, divide kumara, greens and shanks between plates. Spoon red wine jus over shank and vegetables.