Donal Skehan served up tasty slow cooked braised lamb shanks with colcannon mash on Saturday Kitchen.

Donal says: “This is a tremendous meal to serve a large group. Tender braised lamb served with creamy cabbage and potato mash and a zingy herb and lemon gremolata.”

The ingredients are: 8 small lamb shanks (about 475g each), 2 tbsp sunflower oil, 2 onions, finely chopped, 2 celery sticks, finely chopped, 2 carrots, finely chopped, 3 garlic cloves, crushed, 1-2 tbsp plain flour, 375ml red wine, 1 tbsp tomato purée, 2 tbsp roughly chopped fresh rosemary, 2 bay leaves, 750ml chicken stock, For the gremolata, 4 tbsp finely chopped fresh mint, 2 tbsp finely chopped garlic, 2 tbsp finely grated lemon zest and small handful fresh flatleaf parsley leaves.

For the colcannon mash: 1.25kg floury potatoes, peeled and cubed, 1 head savoy cabbage, washed and shredded, 75g butter, 100ml milk, sea salt and freshly ground black pepper.