Slow Cooked Lamb Shank With Cannellini Beans & Clotted Cream Mash

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and slice your shallot[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat

Once hot, add the sliced shallot and cook for 1-2 min or until starting to brown

Once starting to brown, add the chopped garlic with your tomato paste and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs or until fragrant

Once fragrant, add your red wine paste, cannellini beans (no need to drain!) with all the bean water, your beef stock mix, bay leaf[ves] and half your thyme (you'll use the rest later!)

Add your slow cooked lamb shank[s] and any juices with 200ml [250ml] [350ml] boiled water

Bring to the boil over a high heat, then cover with the lid and put the dish in the oven for an initial 35 min

Meanwhile, peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Top, tail and chop your carrot[s] in quarters lengthways

Add the chopped carrot to a large piece of tin foil with the remaining thyme, a large splash of cold water, a generous knob of butter and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Scrunch the foil around the carrots to form a tightly sealed parcel

Add the parcel to a baking tray and put it in the oven for 20-25 min or until cooked through – these are your Vichy-style carrots

Once the potatoes are done, drain and return to the pot to steam dry

Return the pot to a low heat with your clotted cream and a splash of milk

Season with a pinch of salt and mash until smooth – this is your clotted cream mash

Once the lamb has had an initial 35 min, remove from oven then return to the oven, uncovered, for a further 10 min – this is your slow cooked lamb shank with cannellini beans

Chop your chives finely