Succulent Red Wine Lamb Shanks with Squash and Walnut Stuffing and Colcannon Mash

Pre-heat the oven to 150’C

Heat the oil in a large casserole dish to a medium to high temperature and fry the lamb shanks until browned all over. Remove the shanks from the pan and toss in the flour.

Fry the onion in the same pan until soft and then add the remaining vegetables for 5-7 minutes to soften slightly. Return the lamb shanks to the pan, along with the wine, stock and herbs. Give the mixture a good stir, bring to the boil and then cover and cook in the oven for 2 ½ to 3 hours.

To make the stuffing, rub the squash all over with the olive oil and bake in the oven for 30-40 minutes, until soft enough to mash. Heat the butter in a frying pan and gently fry the onion until soft. Add the mushrooms to the pan and cook for a further 5-7 until most of the liquid has evaporated. Once the squash is cooked, scoop out all of the soft flesh and then roughly mash with a fork. Mix all the stuffing mixture together until well combined and then shape into snooker size balls. Chill in the fridge until ready to bake.

To make your colcannon mash, cook the potato in salted boiling water for 15-20. While your potato is cooking, gently fry the onion, cabbage and the leeks in the butter until soft. Mash your potatoes together with the mascarpone until smooth and creamy and then beat in the buttery cabbage. Divide between two ramekins and when your lamb shanks have about half an hour left put the stuffing balls and the potato in the oven to, to heat through and crisp up.

Plate up all your ingredients, drizzle over the sauce from the shanks and enjoy with some seasonal greens.