Asian-Style Lamb Shanks with Cauliflower Puree and Greens

Preheat oven to 160degC/320 Fahrenheit.

Season flour with salt and pepper, then coat the lamb shanks in the seasoned flour. Heat a drizzle of oil in a large fry pan over medium heat. Add the shanks and cook until browned all over, about 6 minutes. Remove from pan and wipe the pan clean.

Add another drizzle of oil to the fry pan and cook onions until soft, about 5 minutes. Add garlic, chili, ginger, star anise, cinnamon, and ground coriander. Cook for a further 1-minute. Add kaffir lime leaves, tamarind, soy sauce, sugar and tomatoes. Cook for a few minutes to let the tomatoes break down. Add stock and bring to a rapid simmer.

Place the browned lamb shanks and sauce in a deep casserole dish or Dutch oven and cover tightly with a lid or tinfoil. Cook in the oven for 2 ½ – 3 ½ hours until the meat is soft and falling off the bone.

Remove lamb shanks from the sauce and keep warm. Place sauce in a fry pan and reduce over high heat to half of its volume. Season with salt and pepper if necessary (it may already be salty enough from the soy sauce).

While the sauce is reducing make the cauliflower puree. Heat butter in a pot over medium heat. Add spring onions and cauliflower and cook until cauliflower begins to soften a little, about 5 minutes. Add milk and stock and bring to a rapid boil, reduce heat and simmer, uncovered, until the liquid has reduced by about half and the cauliflower is very soft.

Use a stick blender to puree the cauliflower and season to taste with salt and pepper. If it seems too runny, return to a medium heat and stir continuously until it thickens.

Place bok choy in a bowl and cover with boiling water. Leave for a few minutes until bright green and just wilted, about 1 minute. Drain and drizzle over soy sauce and sesame oil.

To serve spoon some cauliflower puree onto each plate, and serve with a lamb shank and wilted bok choy. Spoon over some sauce and garnish with coriander leaves.