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Braised Lamb Shanks on a bed of Mashed Potato

Ingredients:
Olive Oil for browning shanks
6 fresh Lamb shanks
1 finely diced Brown Onion
2 cloves crushed garlic
2 rashes of bacon, finely sliced
2 carrots, finely diced
2 sticks of celery, finely diced
400g button mushrooms, finely diced
1 cup of red wine
2 cups of chicken stock
6 baby onions (peeled, but left whole)
Salt and Pepper to taste

Method:

1. Heat oil in a large, heavy based saucepan. Brown the shanks until they appear to be half cooked, rotating constantly.
2. Add the garlic, onion, bacon and cook until garlic and onion have softened and bacon has browned.
3. Add all the diced vegetables and sauté’ until softened. Add the wine and stock and place baby onions in the saucepan.
4. Cover with lid, bring to a soft boil and then simmer on low heat until meat is tender, approximately 40 minutes.
5. Once cooked, place a serving of mashed potato onto a serving plate, and top with a lamb shank, a baby onion and drizzle with reduced liquid and vegetables.