Fall-apart Red Wine Braised Lamb Shank with Garlic Cream Pot

Ainekset

2 large lamb shanks

Salt and black pepper to taste

2 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, smashed

2 tbsp tomato paste

2 cups red wine

2 cups beef stock

2 sprigs rosemary

2 sprigs thyme

2 tbsp bush honey (or regular honey)

For the mash:

4 large potatoes, peeled and chopped

3 cloves garlic

1/2 cup cream

3 tbsp butter

Salt to taste

For garnish & finish:

1 whole garlic bulb

1 tbsp honey

2 tbsp butter

1 tsp truffle oil

Fresh rosemary sprigs

Roasted parsnip shards

Charred leek oil (optional)

Toasted wattleseed crumbs (optional)