Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco d'agnello con purè di patate all'aglio e parmigiano

Braised Lamb Shanks

• 200 g red wine, full-bodied Italian
• 400 g tinned chopped tomatoes
• 60 g balsamic vinegar
• 50 g tomato purée
• 100 g water
• 1 beef stock cube (for 0.5 l), crumbled
  or 1 heaped tsp beef stock paste, homemade
• 3 sprigs fresh rosemary
• 2 tsp dried oregano
• 110 g onions, quartered
• 3 - 4 garlic cloves, to taste
• 150 g celery stalks, cut in pieces
• 150 g carrots, cut in pieces
• 40 g extra virgin olive oil, plus extra for browning
• 4 lamb shanks (approx. 400 g each)
• 2 pinches fine sea salt
• 2 pinches ground black pepper

Roasted Garlic and Parmesan Mash

• 50 g Parmesan cheese, cut in pieces (2 cm)
• 1 garlic bulb
• 1 tsp olive oil
• 1 ½ tsp fine sea salt, plus extra to taste
• 1000 g floury potatoes, peeled, sliced (5 mm)
• 1 ½ tsp fine sea salt
• 350 g milk
• 50 g unsalted butter, diced
• ground black pepper, to taste