Make several deep incisions in each lamb shank with the chef's knife.

Peel the shallots and garlic. Slice the shallots and crush the garlic.

Heat the large Dutch oven over medium-high heat. Sear the lamb shanks on all sides.

Add the shallots and garlic to the Dutch oven. Cook until they begin to caramelize.

Add the honey and all spices. Stir until the lamb and aromatics are evenly coated.

Roughly chop the chestnuts. Add them to the Dutch oven.

Dissolve the veal stock concentrate in 600 ml water. Pour the stock into the Dutch oven until the ingredients are nearly covered.

Simmer the covered Dutch oven over medium heat for 120 min. Turn the lamb shanks once during cooking.

Preheat the oven to 200°C / 390°F. Transfer the covered Dutch oven to the oven.

Roast covered for 60 min at 200°C / 390°F. Baste the lamb shanks with the cooking juices.

Remove the lid from the Dutch oven. Roast for a further 20 min to brown and reduce the sauce.

Peel and cube the potatoes. Boil them in water until tender.

Drain the cooked potatoes. Mash them with the salted butter.

Gradually stir the semi-skimmed milk into the mash. Serve the mashed potatoes with one lamb shank and chestnut sauce per portion.