Lamb Shank and Dauphinoise Potatoes

Meanwhile, open the pack with the lamb shanks and transfer the contents to another large saucepan. TIP: Make sure you scrape out all the juice and jelly from the packet - it’s your sauce! Pop the pan onto a medium heat and cover with a lid or foil. Bring to a simmer and leave to bubble away for 15 mins. Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the green beans.

When the potatoes are cooked and drained, pop your empty pan back on medium heat and add the creme fraiche, the reserved potato water, half the hard Italian cheese and half the garlic. Stir to mix, then bring to the boil, then remove from the heat and season with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy mixture. Bang the dish carefully a couple of times on a hard surface to get any air bubbles out. Sprinkle the remaining cheese on top. Bake on the top shelf of your oven until golden brown and bubbly, 10-15 mins. TIP: Put the dish on a baking tray to catch any drips.

When the lamb has been bubbling away for 15 mins, remove the lid or foil, stir in the redcurrant jelly and red wine stock pot to dissolve them both. Bring back to the boil and, use a large spoon to baste the lamb shanks with the sauce.Simmer the sauce and repeat basting every 2 mins or so for 10-15 mins. The sauce will get stickier as it reduces and make the lamb shanks sticky and shiny! Increase the heat if the sauce doesn't thicken.