Take the lamb shanks and give little incisions into them, enough to fit in the slithers of garlic. In a container add the lamb shanks, the whiskey, sprigs of rosemary and a few of the mint leaves (reserving the rest for the colcannon) leave overnight to infuse all of the flavours.

Take your lamb shanks out of the refrigerator and let them come up to room temperature. In a hot frying pan sear the lamb until it’s caramelised.
Place into a slow cooker (or casserole dish if you are using the oven)
Add beef stock and all of the marinade.

Fill with cooled down boiled water. Cover with the lid and slow cook for at least four hours until the meat is ready to fall off the bone.
Then with your four large potato’s, prick them, spray some oil on each one with a sprinkle of sea salt and bake in the oven.
Once cooked, cool down, cut them in half and scrape out the potato flesh (use the skins for loaded baked potato skins).
Add butter to a saucepan, let it froth, then add the flesh of the potato.

Follow the same cooking method for the lamb shanks.
In a saucepan add, the carrots and potatoes. Fill with cold water and bring to the boil.
Cover and simmer until cooked.
Once cooled, dice up the carrots and potatoes.
Clean out the saucepan, add some gravy granules and some of the lamb stock.
Keep stirring until it thickens.
Shred the lamb shank, add it to the saucepan along with the vegetables and serve on a warm plate.