Joys lamb shanks with kumara potato mash

this dish is really nice on a win

Ingredients

4 large	Lamb shanks (Main)
2 medium	Carrots, finely diced
2 medium	Onions, finely diced
4 cloves	Garlic, chopped
1 Tbsp	Fresh thyme, chopped
1 Tbsp	Fresh rosemary, chopped
1 Tbsp	Fresh mint, chopped
1 tsp	Salt & freshly ground pepper
1 Ltr	Red wine
1 Ltr	Beef stock
1 tsp	Ground nutmeg
1 tsp	Sweet paprika
2 Tbsp	Red lentils
1 can	Whole peeled tomatoes
2 Tbsp	Extra virgin olive oil
1 tsp	Ground cinnamon

kumara/potato mash

2 large	Kumara, diced
4 large	Potatoes, diced
1 tsp	Salt & freshly ground pepper
1 Tbsp	Fresh mint, chopped
2 Tbsp	Cream
2 Tbsp	Butter
1 pinch	Ground nutmeg

Directions

1. pre-heat oven to 180"c, place a skillet on to heat, add the olive oil & shanks, brown thoroughly on each side, place the shanks into a roasting dish,return pan back to the heat add the garlic,prepared vegetables, fresh herbs & saute until golden, add the red wine beef stock, nutmeg,cinnamon,paprika, whole peeled tomatoes & mix through, bring to the boil, add the red lentils, stir then add to the shanks, cover with tin foil & place in pre-heated oven 180"c & cook for 2 1/2 hours, remove from the oven, place the shanks onto a platter cover, remove any excess oil , pour the sauce into a pot bring to a simmer add more wine for correct consistency
2. place the kumara & potatoes into a pot fill with water & place on to a medium heat to boil, once soft strain, add the remainder of ingredients & mash
3. to serve place a portion of the kumara potato mash in the centre of a warmed plate,add a shank spoon over a little of the sauce garnish with fresh mint leaves & chopped parsley