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

Name: Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco d'agnello con purè di patate all'aglio e parmigiano
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 3 h 50 min
Cuisine: Italian, Mediterranean, European
Ingredients: 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); 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; 50 g Parmesan cheese, cut in pieces (2 cm); 1 garlic bulb; 1 tsp olive oil; 1 pinch fine sea salt; 1000 g floury potatoes, peeled, sliced (5 mm); 1 ½ tsp fine sea salt, plus extra to taste; 350 g milk; 50 g unsalted butter, diced; ground black pepper, to taste