BRAISED ASIAN LAMB SHANKS WITH SHITAKE MUSHROOMS AND SWEET POTATO & CORIANDER MASH

Steps:

• 1. Heat oven to 170C. 2. First, prepare the condiment vegetables: remove the outer stalks of the lemongrass. No need to chop but bruise. Peel and halve the shallots. Cut the chilli in half lengthways and deseed. Cut the ginger in half. Trim the stalks of the mushrooms and leave whole. 3. Then seal the meat. Firstly, season the lamb with salt and pepper. Then heat the vegetable oil in a casserole dish and fry the lamb shanks for 2-3 minutes, turning regularly until browned all over. 4. Remove the lamb and add the onions, garlic, chilli and mushrooms. Fry them for about 1min. Then add the five spice powder and stir again for about 30 seconds. Then add the soy, fish sauce, lime juice, balsamic vinegar and sugar. Heat gently, stirring constantly for another minute or so. Finally add the stock, ginger and lemongrass. 5. Put the lamb back in, cover the casserole with a lid and cook in the oven for 2 hours, until the lamb is really tender, almost falling off the bone. 6. While you're waiting for the lamb, start on the mash. Peel then cut the potatoes into large, fairly even-sized chunks. Bring a large saucepan of salted water to the boil, tip in the potatoes and cook for 15 minutes, until tender but not slushy. 7. While the potatoes are boiling, deesed and finely chop the chilli and the coriander leaves. 8. When the potatoes are done, drain well and return to the saucepan. 9. Push the potatoes to one side of the pan and put the butter into the space. Return the saucepan to a very low heat and let the butter melt. Start mashing the potatoes. 10. Now add the milk and mash the potatoes vigorously, until smooth. Then stir in the chili, coriander, salt and pepper. Take off the heat, put the lid on and keep warm until you're ready to serve.