Lamb Shanks with Brown Butter Mash and Caramelised Onion Jus

Steps

1. Cook shanks Preheat oven to 220°C. Bring a pot of salted water to the boil. Remove lamb shanks from pack and place on a lined oven tray. Coat in first measure of rosemary and season well. Roast in oven for 5 minutes to start with.
2. Prep vegetables Cut parsnips and carrots into long wedges. After shanks have been cooking for 5 minutes, add parsnips, carrots and garlic to tray. Season and toss with a drizzle of oil. Return to oven to cook for 20-25 minutes, until vegetables are tender and lamb is hot.
3. Cook potatoes and brown butter Peel and dice potatoes 2cm. Add potatoes to pot of boiling water and cook for 15-18 minutes, until very tender. Heat butter and rosemary in a small pot on medium heat. Cook for 2-3 minutes, stirring often, until browned. Remove from heat and keep warm.
4. Finish mash When potatoes are cooked, drain well and return to pot with browned rosemary butter, milk and 1/4 tsp salt. Mash until smooth and season. Keep wam.
5. Cook jus Thinly slice onion. Heat a drizzle of oil in a fry-pan on high heat. Cook onion, brown sugar and a splash of vinegar for 3-4 minutes, stirring often, until very browned. Add jus spices and cook, stirring, for 1 minute. Add chicken broth and soy sauce and simmer for 1-2 minutes, until thick. Remove from heat, stir through butter and season.
6. Serve mash and vegetables topped with lamb shanks and spoon over jus. Sprinkle with parsley.