Port and chestnut braised lamb shanks with parsnip and stilton purée recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp rapeseed oil
• 4 lamb shanks (about 300g each)
• 400g shallots, finely chopped
• 1 celery stick, finely chopped
• 2 carrots, finely chopped
• 3 garlic cloves, finely sliced
• 5 sprigs rosemary, leaves picked
• 2 tbsp tomato purée
• 3 tbsp plain flour
• 400ml port
• 500ml lamb stock (made with 1 stock cube)
• 1 x 180g pack cooked whole chestnuts
• 500g floury potatoes
• 500g parsnips
• 75ml single cream
• 100g Stilton