Ingredients: 

Lamb Shanks:

2 lamb shanks
2 large onions, peeled and halved
1 bulb of garlic, peeled and cloves left whole
2 tbsp of  bbq rub
Alternatively, you could use this combination:
3 tsp of ground paprika
2 tsp of ground cumin
1-2 tsp of chilli powder
1 tsp chilli flakes
2 tsp dried Italian herbs
1 tsp crushed black pepper
1 tsp salt
1 tsp brown sugar

Mashed Potatoes:
4 Russet Potatoes, peeled and cubed
100ml cooking / whipping cream
30g of butter (or more) 

Method: 

Make the lamb shank and gravy:
1. Generously rub the shanks with the rub. Drizzle a little olive oil so it’s easier to coat the shanks. Set aside.

2. In a pot large enough to cook the shanks, add olive oil and brown the shanks. Once that’s done, add your onions, whole garlic and a splash of water (about half a cup) - cover and cook in a pre-heated oven of 180C for 2 hours or till meat is fork tender.

3. Once cooked, remove the shanks (and the halved onions) from the pot and set aside. You are now left with oils and juices from the lamb. 

4. Place pot on the stove and turn heat on. As the liquids bubble away, add a tbsp of flour. Stir that in till combined, mash the soft garlic cloves too. To the roux (that starchy mixture in the pot), add a cup of vegetable stock / water. Using a whisk, combine to form your gravy. Season to taste.

Make the mashed potatoes:
5. In pot, add the cubed potatoes and add water just enough to cover them. Add 1 tsp of salt and boil till potatoes are easily mashed. Drain. To the pot of hot potatoes, add cream and butter. Mash till smooth. I usually like to use a whisk and whisk the mash for a few minutes.

To plate, add a generous amount of fluffy mash, top it with the cooked lamb shank, onions and loads of gravy. Sprinkle some chopped Italian parsley if you like. A beautiful plate of comfort right there.