Directions

1. Preheat convection oven to 350°F, season lamb shanks with salt and pepper and set aside.
2. Heat 2 tablespoons of olive oil in a large heavy based pot over high heat. Sear the lamb shanks until brown all over, about 5 minutes. Remove lamb onto a plate.
3. In the same pot turn the heat down to medium and add another tablespoon of olive oil and add the onion and garlic and sauté for about 2 minutes. Then add in the celery, and carrots and cook for 5 minutes until the onions are translucent. Add in the wine, chicken stock, crushed tomatoes, tomato paste, thyme and bay leaves and stir in until combined. Then remove from the heat.
4. Place the seared lamb shanks into the pot with the braising liquid and cover with plastic wrap and foil. Then place into the oven for approximately 3 hours or until the meat is tender. Place the lamb into a holding cabinet.
5. Strain the sauce into a bowl, pressing to extract all sauce out of the veggies.
6. Pour strained sauce back into pot. If needed, bring to a simmer over medium heat and reduce slightly to a syrupy consistency. Season with salt and pepper to taste. Then store in holding cabinet until service.
7. To make the braised cabbage and fennel, take a 2 in. half pan and place the cut cabbage, fennel, onion, garlic, chicken stock and salt and pepper. Cover with plastic wrap and foil and place into a 350°F oven for approximately 30-45 minutes. Once tender, remove the wrap and foil and place into the oven for another 15 minutes to char up the fennel and the cabbage. Then place in holding cabinet until service.
8. To make the cauliflower risotto, heat up a large sauté pan with olive oil and butter on medium low heat until melted. Then add in the riced cauliflower and cook for about 3-5 minutes. Add in the chicken stock and cook until the chicken stock is almost evaporated, about 10 minutes. Then add in the garlic and heavy cream and cook on medium heat until the heavy cream starts to reduce and thicken. Then add in the parmesan and cook for another 2 minutes and season to taste. Remove from heat and place in holding cabinet.
9. To serve, place the lamb shanks into and aluminum half pan with the sauce and garnish with a chiffonade of mint. The cauliflower risotto into an aluminum half pan and garnish with parmesan and crushed red pepper. Place the braised cabbage and fennel in an aluminum half pan and garnish with fennel fronds. Cover all pans with a foil lid and serve. Garnish with mint.