Serves: 4

2 tbs sunflower or olive oil
4 lamb shanks
2 brown onions, sliced
1 bunch parsley, stalks chopped, leaves picked
4 garlic cloves, chopped
1 1/2 cups Chenin blanc (or other dry white wine)
2 cups chicken stock
2 tsp caster sugar
400g cherry tomatoes

Parmesan potatoes
1kg sebago potatoes, peeled, chopped
100g unsalted butter, browned
½ cup pouring cream 
1/2 cup finely grated parmesan cheese

Preheat oven to 140C. Heat 2 tbs oil in casserole pan over medium-high heat. Season lamb, then cobrown in the panok, turning, for 8-10 minutes until well caremalised. Remove from pan. Add a little oil to the pan if needed then the onion and parsley stalks then cook, stirring, for 3-4 minutes until softened. Add the garlic, rosemary, then cook for a further 2 minutes or until fragrant. Add the sugar, wine and stock, scraping the bottom of the pan with a wooden spoon. Bring to a simmer. Return lamb shanks to the pan and top with half the cherry tomatoes then cover with baking paper and the lid (or just tightly with foil if using a roasting pan). Cook in the oven for 3 hours or until very tender.

Place the potato in a large saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, partially covered until the potato is tender. Drain and return to the pan. Add the cream and butter to the potato and use a potato masher or fork to mash until the mixture is almost smooth. Add the parmesan and beat until smooth. Taste and season with salt and pepper.

Remove lamb shanks carefully from the pan as they will be tender and can fall apart easily. Skim excess fat. Place the sauce over medium heat, add the remaining tomatoes and reduce to a thick coating sauce. Season with salt and lemon juice to balance.  Serve shanks on the potato mash with the sauce and scattered with chopped parsley leaves. 

Tip: to brown butter, simply melt it in a saucepan and cook until the butter foams and the milk solids just start to turn brown. Remove from the heat and pour into a heatproof bowl to stop the cooking process.