Meat- Lamb shanks with sweet potato mash

Ingredients-

2 aussie lamb shanks
3 sml onions
1 sml carott
2 stalks of celery
1 leggo sachet tomato paste
1 TBLspn olive oil
1 1/2 teaspn crushed garlic
1 campbells real beef stock = 1 1/2 cups of stock
2 TBLspn cranberry sauce
1 tomato
Salt and pepper
Baking paper
Alfoil
1 sml sweet potato
10 snow peas

1. Preheat oven at 160'c
2. My shanks had 1 1/2 inch of bone at the top of the shank cut separate from the base so I now remove the bone from this top section but still leaving the meat attached to the bottom
3. Put the oil in a pan on high
4. Rub the shanks with the tomato paste

5. Brown the outside of the shanks
6. Large dice the onion, carrot, celery and tomato
7. Add the stock, onion, celery, carrot, tomato, cranberry and then season with salt and pepper

8.Cover the meat with baking paper
9. Cover with alfoil
10. Bake for 90 min
11. Turn over the shanks and cook for another 30 min
12. Peel sweet potato and dice into 1cm by 1cm cubes
13. Put a pot of hot water on with sweet potato cook for 15 min

14. Remove the top and tail of the sweet potato
15. Strain the sweet potato
16. Put the pot of water back onto boil
17. Mash the sweet potato then add salt and pepper
18. Remove the shanks from the oven

19. Set the shanks to the side
20. Put the veg and juices in to a pot and blend
21. When water is boiling cook the snow peas for 30 sec
22. Strain the snow peas

23. In a bowl stack the mash
24. Lay the shanks on the mash
25. Set the snow peas beside the mash
26. Spoon sauce over the shanks
27. Enjoy :)

Note- There is a lot of the sauce left this can be kept for gravy