Created by ImPat on February 15, 2019
Step 1: Preheat oven to 160C.
Step 2: To braise lamb shanks, heat half the oil in a large flameproof casserole dish over medium-high heat and season lamb shanks, then cook in batches, turning, until browned all over and then remove and set aside.
Step 3: Reduce heat to medium and add remaining oil and add celery, carrots, onions and garlic until onion is soft and then add red and white wines and simmer until reduced by half and then stir in tomato paste, herbs, anchovies, tomatoes and stock.
Step 4: Bring to a boil and then return lamb to dish and cover tightly with a foil or lid.
Step 5: Transfer to oven and braise for about 2 ½ hours or until lamb is very tender, turning lamb half way through.
Step 6: Remove lamb from dish and set aside, covered, to keep warm.
Step 7: Transfer dish to a medium heat and simmer sauce mixture until thickened and then transfer half the mixture to a blender. Squeeze braised garlic out of it skin into blender and blend until smooth and stir into remaining sauce in dish.
Step 8: To make mash, place potatoes in large saucepan of cold salted water and bring to a gentle boil and boil until tender and then drain and allowing steam to evaporate.
Step 9: Pass potatoes through a ricer and then add butter and cream and beat with a wooden spoon to combine and season to taste.
Step 10: Pat parsnip slices dry and deep fry in small batches until golden and crisp and drain on absorbent paper and season while hot.
Step 11: Serve lamb shanks, sauce and mash with parsnips crisp and garnish with parsley.
Step 12: TIP - Lamb can be braised up to 3 days in advance.