Lamb Shank with Creamy Mash and Greens

Steps

1. Bring a large pot of water to the boil. Bring a medium pot of salted water to the boil. Bring a half kettle to the boil. Finely dice onion; finely chop thyme leaves; peel and dice potato 2cm; cut broccoli into florets.
2. Leaving lamb in the bag, place in large pot of boiling water and reduce to a simmer. Cook for about 20 minutes, until tender. While shank cooks, prepare the rest of the meal.
3. Cook potatoes in medium pot of boiling water for 12-15 minutes, until very soft. Drain and return to pot with butter, milk, salt and mustard. Mash well then add spinach and fold to combine. Season with pepper and set aside to keep warm. Heat a drizzle of oil in a medium fry-pan on medium heat.
4. Cook onion, garlic, thyme and shank spice for about 3 minutes, until soft. Add water, red wine jus, soy sauce and vinegar and bring to a simmer. Simmer for 1 minute, remove from heat and set aside to keep warm. Place broccoli in a heat-proof bowl with a pinch of salt and cover with boiling water. Cover with a lid and leave for about 6 minutes. Drain.
5. When shank is tender, remove from water using tongs and place in a bowl. Cut along the top of the plastic seal and carefully pour entire pack into pan along with jus. Toss shank in sauce to coat, and season to taste.
6. To serve, spoon creamy potato, greens and lamb shank onto a plate. Spoon red wine jus over shank.