To make the Puttanesca.

1. Finely chop the garlic and fry till golden brown in a tablespoon olive oil. 
2. Stir in the finely chopped anchovy fillets, add the tomato puree and cook for 2 – 3 minutes. 
3. Add the chopped tomatoes, capers and olives, cook for 10 minutes, season. (This needs to be quite a dry sauce/ mix so be careful adding the tomatoes as it might make it too wet). If required cook and reduce for a little longer.

The Lamb etc

1. Marinade the seasoned lamb shanks over night in the chopped celery, carrots, and onion, and 1 bunch of rosemary and the red wine. 
2. Remove the shanks from the marinade, drain and then seal in a hot non-stick pan, giving an even golden brown colour. Put in a deep roasting pan. 
3. Drain the vegetables from the red wine and retain the wine, sauté the vegetables in a hot pan and add to the shanks. Cover with the red wine and lamb stock. 
4. Bring to the boil, cover with a lid or tin foil and cook slowly in the oven (140c) for 90minutes approximately. 
5. Peel the celeriac, cut into dice and cook in milk and water for about 25 minutes until soft and it is possible to be mashed. Drain well and slightly dry the mixture by returning it to the pan and keeping it warm. Peel and boil the potatoes for 15 - 20 minutes, drain and mash for mash. 
6. Mash both the well-drained celeriac and potato in the same bowl, check the seasoning. Add the butter, without allowing the mixture to become wet. 
7. Heat a frying pan add butter, add the peeled button onions and cook until golden brown and soft. Add the brown sugar and caramelise the onions before serving. 
8. Cook the broccoli florets and serve with lamb

To serve

In a soup plate place a spoonful of the celeriac mash to one side of the dish, sit the lamb shank half way on the celeriac. With a dessertspoon add a small quantity of the puttanesca mix next to the shank