4cm/1.5in piece fresh root ginger, peeled and finely chopped
3 tbsp mirin
1 tbsp honey
1½ tbsp sesame oil
½ tsp ground black pepper
For the lamb shanks
2 tbsp olive oil
2 lamb shanks
400ml/14fl oz chicken stock
2 spring onions, thinly sliced, to serve
50g/1¾oz toasted sesame seeds, to serve
sea salt and freshly ground black pepper
For the swede and potato mash
3 potatoes, roughly chopped
1 small swede, peeled and chopped into small pieces
4 tbsp butter
Preheat the oven to 160C/140C Fan/Gas 3. Put all the sauce ingredients into a food processor and blitz until smooth.
To make the lamb shanks, heat the oil in a large heavy-based casserole dish with a tight-fitting lid over a medium heat. Add the lamb shanks and brown all over.
Pour the sauce over the lamb and add the chicken stock. Bring to the boil, then cover the pan tightly with foil and place the lid on top. Transfer to the oven and cook for 2½–3 hours, turning the shanks once or twice, until tender. Taste and adjust the seasoning, if necessary.
Meanwhile, put the potatoes and swede in a large pan of salted water and bring to the boil. Cook for 15–20 minutes, or until tender, then drain and mash with the butter and milk. Season well.
To serve, dollop some mash onto a large plate, sit a lamb shank on top and spoon over some of the sauce. Scatter over the spring onions and sesame seeds and serve.