Preheat oven to 160ºC.
Heat the butter in a saucepan and sauté the garlic and onion until translucent.
Fry for another minute on high heat.
Add the wine to deglaze the pan.
Turn down the stove to medium heat and add the bouquet garni.
Cook for 4 minutes then add 1 tin of chopped tomatoes.
Season with salt and black pepper.
Pour the remaining tin of chopped tomatoes in an ovenproof dish and arrange the lamb shanks on top.
Add the sauce from the pan to the dish.
Arrange the garlic and bouquet garni in the dish and bake for 3 hours, covered, at 160ºC, basting the shanks every hour.
After 3 hours, add the small onions and 2nd cup of red wine and roast for another 40 – 50 minutes until sauce becomes dark and sticky. Be careful not to let it burn.
Remove from oven and season to taste.
Remove shanks, whole garlic and onions from the dish – transfer the leftover sauce to a food processor and blend until smooth or desired thickness.To make the cauliflower mash:
Simply blend the steamed cauliflower with butter and milk until smooth.
Add the Parmesan and season with salt and pepper to taste.
To serve, add spoonfull of cauliflower mash to a plate, with a shank and topped with tomato sauce and whole garlic on the side.
Recipe reprinted with permission of Anina'sRecipes
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