Ingredients
Mash
Method
1.Preheat oven to 220°C. Prepare your shanks by scoring around the bone at the end – this ensures that the meat and tendons shrink back evenly during cooking. Toss them in a roasting dish and cook until nicely browned – about 15-20 minutes.
2.Scatter the onions around the shanks, add in the halved garlic bulb, cut-side up, the bay leaves and seasoning. Mix together the balsamic, sugar and wine, then pour over the shanks. Cover tightly with two layers of foil. Reduce oven temperature to 170°C and bake for 2 hours.
3.Remove the foil and check the shanks – they ought to be meltingly tender.
4.In the final 45 minutes of cooking, make the mash. Boil the potatoes in well-salted water until cooked. Pour over the warmed cream and mash until smooth. Stir through the Parmesan. Taste and season with salt and pepper.
5.To serve, dollop large spoonfuls of hot mash onto warm plates and top each with a shank, some onions, garlic and gravy. Scatter over a mix of zest and parsley. Dig in!
Potatoes can be made 1-2 hours ahead of time. After draining the potatoes, cover them directly with a clean, folded tea towel, pop the lid on, then put another tea towel around the pot. They will stay hot for up to 60 minutes. When ready, pick up where you left off in step four.
Note
