Relieve the stress by preparing this dish ahead of time says Christine Collins.

This very trendy dish is not only easy to cook, but can be prepared several days ahead, giving you the opportunity to share your Friday evening with friends and even have time to relax in the bath with a glass of wine. If you have prepared the mashed potato the night before, remembering to leave out the butter at this stage, it is just a matter of heating up the casserole and beating the butter into the potatoes. This dish can be served with simple spring vegetables, for example: buttered savoy cabbage and new carrots.

Braised Shank of Lamb on a mash with red wine sauce
Serves four

4 lamb shanks
a little oil
2 onions
2 carrots
2 sticks celery
2 cloves garlic
2 bay leaves
sprig of thyme
1 bottle red wine
300ml water
salt and pepper

For the mash
3 large potatoes
100g unsalted butter
150ml full cream milk
4 tbsp double cream
white pepper and salt

• Preheat the oven to 160C. Season the shanks of lamb with salt and pepper. Heat the oil in a frying pan and slowly fry the shanks until nice and brown.
• Cut the vegetables up into chunks approximately 2cm and place into a casserole dish with a knob of butter and the two cloves of garlic. Gently cook the vegetables for about 10 minutes.
• Then place the shanks of lamb on top of the vegetables in the casserole. Add the herbs, a bottle of red wine together with 300 ml of water. Bring to a simmer and place in the oven with the lid on. Cook in the oven slowly for approximately three hours. This may be done the day before and reheated the following day.
• Peel the potatoes and cut into even-size dice. Cook in boiling salted water until cooked. Drain well and return to the saucepan and dry off over the heat. Mash and press through a sieve. Put back into the saucepan and add 150ml of full cream milk and four tbsp double cream. Beat well and season with white pepper and salt. Set the potato on one side.
• Remove the lamb shanks from the casserole and keep warm. Strain the liquor into a saucepan and thicken with a little arrowroot. Check the seasoning.
• Cut the butter into squares. Put the potato mash on a medium heat and add the butter a little at a time, stirring constantly. The potato will not burn as the melted butter will prevent this. Continue to add the butter until you are happy with the consistency of the mash.
• Place the mash in the middle of the plate, and put a shank of lamb on top. Pour the red wine sauce over the lamb.

Christine Collins, based at West Tofts, near Thetford is a member of the Master Chefs of Great Britain and one of East Anglia’s leading caterers. Telephone 01842 878281.