Braised lamb shanks with sweet potato purée and sautéed baby spinach in red wine sauce Archive

Ingredients

• 4 x 600g/1lb 5¼oz lamb shanks, bone in
• salt and freshly ground black pepper
• 3 tbsp olive oil
• 1 large onion, peeled, roughly chopped
• 2 cloves garlic, peeled, crushed to a paste with the edge of a knife
• 1 large carrot, peeled, roughly chopped
• 2 celery stalks, trimmed, chopped
• 1 leek, trimmed, chopped
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 tbsp tomato purée
• 1 heaped tbsp plain flour
• 350ml/12¼fl oz red wine
• 1 litre/1 pint 15¼fl oz lamb stock
• 4 medium-sized sweet potatoes, peeled
• 25-50ml/1-2fl oz double cream
• 1-2 tbsp butter
• 1 tbsp butter
• 500g/17½oz baby leaf spinach leaves