Spanish Lamb Shanks with Garlic Butter Mash and Paprika Aiol

Steps

1. Cook lamb Bring a pot of salted water to the boil. Grate carrot and thinly slice onion. Heat a drizzle of oil in a large pot on medium heat. Cook carrot, onion and first measure of garlic for 2-3 minutes, until soft. Add Spanish spices and cook for about 30 seconds, until fragrant.
2. Add canned tomatoes and chicken broth to pot with 1/2 tsp salt and bring to the boil. Remove lamb from pack and add to pot along with any sauce. Add olives and reduce heat to medium-low, cover with a lid and cook for about 15 minutes, turning lamb half way through cooking, until hot and tender. Keep warm.
3. Cook mash Peel and dice potatoes 2cm. Cook in pot of boiling water for about 15 minutes, until very tender. Drain well, set aside and reserve pot. Return empty pot to medium heat with second measure of garlic and a knob of butter. Heat for 30 seconds to melt butter and cook garlic. Remove from heat, return potatoes to pot and mash well. Stir through milk and season to taste.
4. Finish lamb Stir spinach through lamb and season to taste.
5. Serve mash topped with lamb, sauce, paprika aioli and parsley.