Instructions: 1. Preheat the oven to 180 c / 350 f / Gas Mark 4. Put the lamb shanks into a large bowl, cover with four tablespoons of olive oil, garlic, thyme and oregano and season well with salt and pepper. Leave to marinade at room temperature whilst you prepare the vegetables.

2. Cut the aubergine into chunks and place in a colander, sprinkle with salt, place a plate on top and weigh it down with tins of food to remove bitter juices, leave for 30 minutes. Heat the remaining 2 tablespoons of olive oil in large frying pan, saute the onion slices until brown. Put into a large roasting tin.

3. Scrape the marinade off the lamb. Brown the lamb in the frying pan on all sides and put into the roasting tin with the remaining marinade. Cook in the preheated oven for 25 minutes.

4. Remove the meat from the oven and pour away any excess fat. Add the aubergines, tomatoes, puree and olives - mix together well and season with freshly ground black pepper and salt. Return the meat to the pan and put the tin back in the oven for a further 1 1/2 hours or until the lamb is tender. Spoon off excess fat.

Mint Mash

5. Mix the mint, butter and mashed potatoes together.

To Serve

6. Spoon the mint mash onto a warm serving plate and divide the lamb and vegetables on top. Garnish with fresh herbs

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