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1
Season the lamb shanks. Heat 2-3 tablespoons of oil in a Dutch oven set over high heat. Add meat and sear on each side. Remove from the dish and set aside.
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2
Put the onions, apples, carrots, celery and rosemary into the same dish and saute vigorously in the meat juices.
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3
Return the lamb to the pan, add the apple juice and red wine and bring to a boil. Cover the dish and cook in a preheated oven at 350u00b0F for 1 hour. Remove the lid and return to the oven for an additional 50-60 mins.
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4
For the mashed potatoes, cook the potatoes in boiling, salted water for about 20 minutes. In a separate pan, heat the milk with the butter. Drain the potatoes, add the warm milk and butter and mash the potatoes. Season with salt and pepper, adding a little nutmeg if desired.
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5
Meanwhile, for the creamed cabbage, heat 2 tbsp of oil in a pan and saute the cabbage. Season. Add the cream, and bring to a boil, then reduce the heat and simmer for 5-8 minutes.
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6
To finish, remove the lamb from the oven, and lift the shanks and a few tablespoons of vegetables out of the cooking liquid, cover and keep warm. Pass the remaining vegetables though a sieve, or transfer to a blender and puree, and mix back into the cooking juices to create a gravy and return to the heat.
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7
Serve the shanks on a plate with some creamed cabbage, mashed potatoes, the reserved vegetables and gravy, with a little rosemary to garnish.
