Lamb Shanks with Minted Gravy and Root Vegetables

• 4 pieces Lamb shank, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 25 g Plain flour
• 2 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 3 medium Carrot
• 2 medium Parsnip
• 600 g Yukon Gold potato
• 2 sprigs Fresh rosemary
• 250 ml Red wine
• 750 ml Beef stock
• 15 g Fresh mint

1. Pat the lamb shanks dry and season all over with the fine sea salt and black pepper. Dust with the plain flour, shaking off any excess.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the lamb shanks well on all sides, 8 to 10 minutes total, then transfer to a plate.
3. Lower the heat to medium and add the yellow onion to the pot; cook for 4 to 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
4. Peel and cut the carrot and parsnip into chunky pieces, and cut the potatoes into large chunks. Add them to the pot with the fresh rosemary and stir to coat in the cooking juices.
5. Pour in the red wine and bring to a lively simmer, scraping up any browned bits from the base of the pot. Simmer for 3 to 4 minutes to reduce slightly.
6. Return the lamb shanks to the pot and pour in the beef stock; the liquid should come about halfway up the shanks. Bring to a gentle simmer, then cover and cook on low heat for 2 hours, turning the shanks once, until the meat is very tender and nearly falling from the bone.
7. Lift out the lamb shanks and vegetables to a warm serving dish. Skim any excess fat from the surface of the braising liquid, then simmer uncovered for 8 to 12 minutes until it lightly coats the back of a spoon.
8. Finely chop the fresh mint and stir it into the gravy off the heat. Taste and adjust with a little more fine sea salt and black pepper if needed, then spoon the minted gravy over the lamb and vegetables to serve.

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