Welsh Lamb shanks braised with guajillo chilli with parsnip and swede mash by Rosie Birkett

Ingredients

• 4 PGI Welsh Lamb shanks
• Sea salt
• 5-6 dried guajillo chillies, seeds removed
• 4 tbsp olive oil
• 3 medium red or roscoff onions, finely sliced
• 15 vine cherry tomatoes, halved
• 6 garlic cloves, crushed, peeled and roughly chopped
• 2 tbsp tomato purée
• 1 1/2 tsp dried oregano
• 2 tsps smoked paprika
• 150ml pink grapefruit juice and zest
• 650 ml lamb or beef stock
• 150 ml red wine (or extra stock)
• 300ml water
• 2 fresh bay leaves
• 1 cinnamon stick, broken in two (or two big pinches of ground cinnamon)
• 1 square of dark chocolate
• 600g floury potatoes (e.g. Maris Piper), peeled & chopped
• 300g parsnips, peeled & chopped
• 400g swede, peeled & chopped
• 50g butter
• 4-6 tbsp double cream or hot milk
• Salt and white pepper (or black)