PREPARATION
- Preheat oven to 180’C or 160’C fan-forced.
- Brush the Lamb shanks with half the oil and season to taste.
- Place a large casserole dish or saucepan over high heat, add the lamb shanks and cook, turning, for 4-5 minutes or until browned all over. Remove from casserole dish and stand on a plate until required.
- Reduce heat to medium-high. Add remaining oil, onion, garlic and cook for 3-4 minutes or until onion has softened.
- Stir in the stock and bring to a simmer, then cover with a lid and place in the oven for 2–2½ hours or until lamb shanks a very tender and pull easily away from the bone.
- Meanwhile, place the potatoes in a pot of boiling water, removed once soft and drain.
- Place potatoes in a food processor and add milk and butter, and mix until a fluffy puree. Put in a bowl, cover and set aside.
- Remove from oven, cover with lid and stand for 5 minutes.
- Serve the lamb atop a generous serving of mash potatoes, drizzle with the extra sauce and add broccolini.
