1. Let's get the shanks in the oven then worry about the mash and salad. Seal off the shanks in a very hot pan (the colour you add to the shanks now will determine how dark your sauce will be). Place in your braising dish. Saute off your vegetables. After they have started to get a bit of colour, add your tomato paste and get it caramelised, then add to shanks. Deglaze the pan with some red wine and pour over the shanks and vegetables. Add the herbs and top up with stock or water (make sure they are heavily seasoned), cover with foil and bake for three hours at 190C.

2. When they are ready, the meat is wanting to fall off the bone and the sauce is thick and rich and full of winter.

3. Here is how we make mash: Cut potatoes into even four-centimetre squares and boil in water that tastes like the ocean (a good go of salt). Cook until they can be squashed against the side of the pot easily. Strain and let steam for 10 minutes - even put them in the oven on low heat (120C) for five minutes (the trick is to get as much water out as possible so you can replace it with butter and cream). Place in whatever mixer you own and start to whip, adding your melted butter and cream. Add plenty of salt and pepper. It should be smooth and creamy and bloody yummy!

4. For the salad, in a mixing bowl add your zucchini, peas, mint, lemon juice and olive oil. Mix well and season.

Serving up Place a good spoonful of mash on your plate then one of the shanks. Add a few spoons of your braising liquid and a handful of salad.