Rosemary Lamb Shanks with Potato and Carrot Mash

Preheat oven to 150°C fan-forced. Peel garlic and cut onions into wedges. Dust lamb shanks in flour and season with salt and pepper. Heat oil in a large, deep, heavy-based saucepan with a lid over medium heat and cook shanks, turning, for 5 minutes or until browned.

Dissolve stock cube in 1 litre (4 cups) boiling water. Add to pan with garlic, onion and rosemary sprigs. Season with salt and pepper and bring to the boil. Cover with lid and transfer to oven. Cook for 3–3½ hours or until meat is falling from the bone.

In the final 30 minutes of the lamb shank cooking time, peel and chop potatoes and carrots into 3cm pieces. Place in a large saucepan of cold water over high heat and bring to the boil. Once boiling, cook for 5–20 minutes or until vegetables are cooked through and almost falling apart.

Drain potato and carrot and return to saucepan with butter, milk and 1/2 teaspoon sea salt flakes. Use a potato masher to mash until as smooth as possible. Set aside and keep warm until you’re ready to serve.

Remove hard stems from cavolo nero and tear leaves into bite-size pieces. Add to pan with lamb shanks and season with salt and pepper. Return pan to oven and cook, covered, for 5–6 minutes or until cavolo nero is tender.

Cut lemon into wedges. Divide mash between bowls. Top with shanks and spoon over sauce and cavolo nero. Serve with lemon wedges.