For the Lamb

1. Trim some of the meat from the end of the lamb shank, leaving a few centimeters of the bone exposed for a beautiful presentation.
2. Salt the lamb shanks on all sides.
3. Heat the olive oil in an oven-safe pot over medium-high heat and sear the lamb shanks until golden brown on all sides. Remove and set aside.
4. Add the pearl onions, carrots, and rosemary to the pot and fry for a few minutes.
5. Add the mini bell peppers, garlic cloves, and sage, stirring while frying for a few more minutes.
6. Add the dried parsley, cinnamon stick, bay leaves, juniper berries, allspice, and black peppercorns. Stir.
7. Pour in the red wine, add the honey, and bring to a boil. Let it boil for a few minutes to cook off the alcohol.
8. Stir in the tomato purée and bring to a boil. Season with salt.
9. Return the lamb shanks to the pot, cover with beef stock, and add any resting juices from the lamb.
10. Cover with a cartouche (a parchment paper circle with a small hole in the center).
11. Cover with a lid, leaving it slightly open, and bake at 150°C (300°F) for 3 hours.
12. Remove the lamb shanks and strain the liquid using a fine-mesh strainer (you may not need all of the liquid).
13. Mix the all-purpose flour with a little water until smooth.
14. Bring the strained liquid to a boil and gradually add the flour mixture while whisking, until reaching your desired thickness.
15. Off the heat, stir in the butter. Taste and adjust the salt if needed.
16. Serve the lamb shanks with the rutabaga mash and sauce. Enjoy!

For the Rutabaga Mash

1. Add the rutabaga, parsnip, and potatoes to a pot of salted water. Boil for 10-15 minutes until completely soft.
2. Drain and mash using a masher or potato ricer into a pot.
3. Over low heat, mix in the butter and Dijon mustard.
4. Add heavy cream little by little until you reach your desired consistency.
5. Season with black pepper and stir in the cheese until well combined.