4 lamb shanks
Thickened veal stock powder
5cl white wine
Herbes de Provence
500g mashed potato
20cl single or double cream
1 bunch chives
Peel and chop the vegetables into 2mm cubes (Brunoise).
Put 15cl water in a pan with the veal stock powder. Bring to the boil, stirring all the time.
Place the shanks in an oven proof dish and put in the oven (pre-heated to 220°C). Allow to brown, turning them several times.
Remove from the oven, add in the brunoise, white wine and veal stock.
Pour water over up to the shanks (covered).
Season with salt, pepper and herbes de provence.
Put back in the oven after slightly lowering the temperature. Turn the shanks regularly.
Make sure that the level of the sauce doesn’t go too far down. If it does, add a little water.
After an hour and a half of cooking, place a sheet of aluminium foil over the top and turn the oven down again.
While the shanks are cooking:
Peel the potatoes and cook them in salted water.
When they are done, strain and put through a vegetable mill.
Stir in the butter, then the cream.
Chop the chives and add to the mash.
After around 4 hours:
Check the shanks, the meat should be falling off the bone and soft when poked with a knife. If necessary, cook for longer, making sure there is enough liquid in the dish.
At the end of cooking, reduce the liquid to thicken.
Re-heat the mash,
Carefully spoon the potatoes onto the plate.
Put a shank in the centre of each plate.
Pour over the gravy after you have checked the seasoning.