• Prepare the ingredients.

Marinating Lamb Shanks

• Add white peppercorns, coriander seeds, coarse black pepper, dried thyme leaves, rosemary leaves, chilli powder, garlic powder and bay leaves to the grinder and grind them for 1 minute until very fine. Transfer to a small bowl.
• Add 1/2 tbsp of salt and 1 tbsp sugar to the bowl. Mix until well combined.
• Marinate the lamb shanks with 1/2 tbsp of salt in 2 parts. Cover all areas as evenly as possible.
• Drizzle the olive oil over the lamb shanks, before rubbing them generously all around the lamb shanks. Spread 1 tsp of the grounded herb powder for each lamb shank, and rub until the shanks are well-coated with it. Use up all the herb powder, even the ones that fell into the tray.
• Place all the lamb shanks into a zip-lock bag and seal it, removing as much air as possible. Put the zip lock bag in a container and place it in the fridge to marinate for 3-24 hours.
• On the day that the lamb shanks are to be cooked, remove them from the fridge to let them rest at room temperature for about 1 hour.

Mashed Potatoes

• Add the potatoes in a large stockpot. Add 1.5L of water, or enough that the potatoes are fully submerged, and 1 tbsp of salt. Stir to dissolve the salt in the water.
• Cook the potatoes on medium heat for 45 minutes, or until a fork can pierce through the potatoes when poked.
• Transfer the potatoes to a basin of water. Let them soak in the water for about 20 seconds. Drain the water, and carefully peel the skins off the potatoes. Place the peeled potatoes into a large bowl, or the mixer.
• Add 1/2 tsp of salt, 1/2 tbsp of sugar and cooking cream to the potatoes. Whisk for 1 minute, scraping the sides, or mash until they come together. Transfer to a serving bowl or casserole.
• Cling wrap the mashed potatoes and place it the fridge to chill.

Cooking Lamb Shanks

• In a wok over medium heat, add the cooking oil and allow it to warm up.
• Transfer the lamb shanks into the wok to sear them, for 30 minutes, or until fully browned. Turn and rotate the shanks often to get an even browning on all sides.
• Add 1.5L of water, and ensure that all the lamb shanks are fully submerged in the water.
• Add the button mushrooms, yellow onions, carrots, celery, garlic, 12g of fresh rosemary, 10g of fresh thyme and 1 tsp of salt. Stir gently to spread the vegetables and distribute the salt evenly.
• Cover the wok and let it braise for 2.5 hours, or until the gravy has reduced, and the lamb shanks are tender. Stir and rotate the lamb shanks every 10 to 20 minutes to prevent the ingredients from burning at the bottom of the wok.
• After 2.5 hours, pierce the lamb shanks with a fork to check on the texture.
• Taste and adjust the gravy.
• Reduce the heat to medium-low. Add the red wine (optional), the rest of the fresh rosemary and fresh thyme. Stir the gravy, and turn the lamb shanks so they are coated with the gravy. Switch off the heat.
• Allow the shanks to rest in the gravy for a minimum of 2 hours for the best flavour.
• Dish the lamb shank and vegetables onto individual plates, with a serving of mashed potatoes. Drizzle the gravy over the shanks and potatoes, before garnishing with freshly chopped parsley and a twig of rosemary.