Preheat the oven to 355°F.

Heat 1 tablespoon of the olive oil in a large, non-stick pan over high heat.

Season the shanks all over and sear in the hot pan until golden on all sides.

Transfer to a deep dish (I used a bread baking tin).

Using the same pan, reduce the heat to medium-low and add another tablespoon of olive oil.

Cook the onions and garlic until softened, then add the chopped tomatoes and tomato puree.

Stir continuously for around 2-3 minutes until the tomatoes start to break up.

Pour in the stock and dried shiitake mushrooms and bring to a simmer.

Meanwhile, use string to tie the thyme, rosemary, and bay leaves together.

Once simmering, remove the pan from the heat and pour into the dish containing the shanks. The shanks should be completely submerged.

Add the tied herbs and cover the dish with foil or a tight-fitting lid.

Place in the oven for 2 hours.

After 2 hours, remove the foil, turn the shanks over in the sauce, and return to the oven for another 30 min, this time uncovered.

Once done, carefully remove the shanks and set aside, covered to keep warm.

Transfer the saucy mixture to a clean pan.

Pick out and discard the herbs and use a hand blender to blitz to a smooth puree. Depending on how thick the mixture is (it should coat the back of a spoon), you will either need to leave it to simmer for 5-10 minutes until reduced (if too thin) or add a splash of water or stock (if too thick).

Season as needed and keep warm.

Meanwhile, bring a large pan of salted water to the boil.

Add the cauliflower florets and cook until they are completely soft – this can take up to 20 minutes.

Drain in a colander and leave to steam off for 2-3 minutes.

Return the cauliflower to the pan and add the butter and cream cheese.

Use a masher to mash smooth. Season and set aside to keep warm.

At the same time, add the remaining olive oil to a large, non-stick pan over high heat.

Add the zucchini and cook until golden and charred on all sides. You may need to do this in batches because the slices should lie in a single layer in the pan (using more olive oil each time).

Once done, season and set aside to keep warm.

When ready to serve, arrange the cauliflower mash and zucchini on the dinner plates and top with the lamb shank. Pour over the sauce and garnish with a sprig or two of thyme.