Lamb shanks with dauphinoise potatoes recipe
 Lamb shanks cooked in red wine meet their match - creamy dauphinoise potatoes. Hearty winter fare. 1 tsp olive oil2 lamb shanks1 onion, roughly chopped2 garlic cloves, roughly chopped1 stick celery, roughly chopped1 carrot, peeled and chopped½ tsp black peppercorns2 sprigs fresh thyme 2 sprigs fresh rosemary2 bay leaves300ml/10fl oz red wine1 litre/1¾ pints lamb stock30g/1oz salted butter 1 tsp olive oil 2 lamb shanks 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1 stick celery, roughly chopped 1 carrot, peeled and chopped ½ tsp black peppercorns 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 300ml/10fl oz red wine 1 litre/1¾ pints lamb stock 30g/1oz salted butter 600ml/20fl oz double cream2 sprigs fresh thyme2 garlic cloves, thinly sliced6 large potatoes (Maris Piper or similar), thinly sliced on a mandolinsalt and freshly ground black pepper 600ml/20fl oz double cream 2 sprigs fresh thyme 2 garlic cloves, thinly sliced 6 large potatoes (Maris Piper or similar), thinly sliced on a mandolin salt and freshly ground black pepper 50g/2oz unsalted butter½ hispi or savoy cabbage, shredded 50g/2oz unsalted butter ½ hispi or savoy cabbage, shredded Method Preheat the oven to 180C/160C Fan/Gas 4. To make the lamb, heat the oil in a large ovenproof casserole dish over a medium heat. Brown the lamb shanks on all sides, then transfer them to a plate or board. Add the onion, garlic, celery, peppercorns and herbs to the pan and cook for 5 minutes. Add the lamb back to the pan. Pour in the wine and simmer until reduced by half. Add the stock, cover with the lid and bake for 2½ hours, or until tender. Meanwhile, to make the dauphinoise, place the cream, thyme and garlic in a saucepan and season with salt and pepper. Bring to the boil and remove from the heat immediately. Lay some of the potatoes in a single layer in an ovenproof dish and cover with some of the cream mixture. Repeat this in layers until all the potatoes and cream have been used. Bake for 1–1¼ hours, or until golden and a knife easily goes all the way through.When the lamb is cooked, strain the liquid into a saucepan. Put the lamb shanks into a roasting tin and roast for 10–15 minutes to brown. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep warm. If using hispi cabbage, heat a sauté pan, add the butter and cook until wilted. If using savoy cabbage, blanch it first in boiling water, drain and then cook in butter.Serve the lamb with the dauphinoise potatoes and cabbage and pour over the sauce. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the lamb, heat the oil in a large ovenproof casserole dish over a medium heat. Brown the lamb shanks on all sides, then transfer them to a plate or board. Add the onion, garlic, celery, peppercorns and herbs to the pan and cook for 5 minutes. To make the lamb, heat the oil in a large ovenproof casserole dish over a medium heat. Brown the lamb shanks on all sides, then transfer them to a plate or board. Add the onion, garlic, celery, peppercorns and herbs to the pan and cook for 5 minutes. Add the lamb back to the pan. Pour in the wine and simmer until reduced by half. Add the stock, cover with the lid and bake for 2½ hours, or until tender. Add the lamb back to the pan. Pour in the wine and simmer until reduced by half. Add the stock, cover with the lid and bake for 2½ hours, or until tender. Meanwhile, to make the dauphinoise, place the cream, thyme and garlic in a saucepan and season with salt and pepper. Bring to the boil and remove from the heat immediately. Meanwhile, to make the dauphinoise, place the cream, thyme and garlic in a saucepan and season with salt and pepper. Bring to the boil and remove from the heat immediately. Lay some of the potatoes in a single layer in an ovenproof dish and cover with some of the cream mixture. Repeat this in layers until all the potatoes and cream have been used. Bake for 1–1¼ hours, or until golden and a knife easily goes all the way through. Lay some of the potatoes in a single layer in an ovenproof dish and cover with some of the cream mixture. Repeat this in layers until all the potatoes and cream have been used. Bake for 1–1¼ hours, or until golden and a knife easily goes all the way through. When the lamb is cooked, strain the liquid into a saucepan. Put the lamb shanks into a roasting tin and roast for 10–15 minutes to brown. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep warm. When the lamb is cooked, strain the liquid into a saucepan. Put the lamb shanks into a roasting tin and roast for 10–15 minutes to brown. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep warm. If using hispi cabbage, heat a sauté pan, add the butter and cook until wilted. If using savoy cabbage, blanch it first in boiling water, drain and then cook in butter. If using hispi cabbage, heat a sauté pan, add the butter and cook until wilted. If using savoy cabbage, blanch it first in boiling water, drain and then cook in butter. Serve the lamb with the dauphinoise potatoes and cabbage and pour over the sauce. Serve the lamb with the dauphinoise potatoes and cabbage and pour over the sauce.