The lamb Shanks & Carrot Puree:

Chop the rosemary and thyme and rub it along with a generous amount of salt & pepper onto your shanks

Take a large pot with a lid. Heat a film of Filippo Berio olive oil. Add shanks to hot oil and brown on all sides.

Remove shanks and pour off any excess fat. Deglaze pan with red wine scraping up meat bits. Reduce liquid by half.

Add the chicken stock, the onions, carrots & garlic. Arrange shanks on top and bring up to a boil. Immediately reduce to a simmer. Cover with tight fitting lid and simmer gently on stove or in oven for 1-1/2 to 2 hours or until meat is tender to the touch.

Remove the Shanks & place in an oven prove dish,

Strain the broth. Puree the vegetable, adding small amounts of the broth until it is the consistancy you want.

Mix the Sweet Indonesian Soy Sauce, honey & balsamic vinegar in a bowl. Baste the Shanks with the mixture. Pour remaining mixture over the shanks.
(Before serving, place shanks under a hot grill for aprox 5min until golden and slightly crisp)

Garlic Mash Potatoes:

Cut the top off a whole head of fresh garlic.
Drizzle with Filippo Berio olive oil and add a few sprigs of fresh thyme, and place in a covered pan in a 250C° oven for 20 minutes.

Remove lid  and add a bit more Fillippo Berio olive oil and a pinch of salt, and roast for 10 minutes more.

The garlic is done when it is lightly caramelized and soft to the touch.

Allow to cool.

Meanwhile, cook your cleaned diced potatoes in well-salted water until fork-tender. Drain and return to the pot.

Mash the potatoes coarsely, then add the roasted garlic, salt to taste, and a good quantity of Filippo Berio extra virgin oil and continue mashing. Don’t be shy: add enough oil to get the potatoes to the consistency you like.

Gremoulata Garnish (optional)
To make gremoulata mix all chopped ingredients with your hands in a small bowl.