Preheat the oven to 240°C 220°C fan
Place the mutton shanks into a large heavy casserole dish. Trickle them with the olive oil, rub it in and season them all over with salt and pepper.
Place the dish (no lid at this point) in the middle of the hot oven and roast the shanks for 15 to 20 minutes, or until they have taken on a nice golden colour and are crisping around the edges.
Lift the shanks out of the casserole to a plate. Add the prepared vegetables to the hot fat in the casserole, give it a good stir and pop it back in the oven. After 10 minutes of sizzling the veg will have softened and sweetened.
Remove the dish from the oven and stir in the tinned tomatoes. Pour in the wine then nestle in the mutton shanks and drop in the bay and rosemary. Pour over the stock to cover. If the meat’s not quite covered, add a splash of water.
Place a lid on the dish, place it back in the oven (this time it wants to be 160°C Fan) and cook the shanks for 4 -5 hours, checking on them every so often in case the cooking liquid needs topping up. When they are ready the meat should be nice and tender and coming away from the bone, and there should be a lovely sauce. If it’s looking a little dry add a splash more water and stir it in.
Peel and cube the swede. Cut into bite sized pieces, place in a pan and cover with plenty of salted water. Set the pan over the heat and bring to a boil. Cook for 30 – 35 minutes or until tender. Drain the swede in a colander, then return it to the pan. Add the butter and season with plenty of black pepper and salt. Bash and mash the swede until it’s relatively smooth. Add the grated sheep’s cheese and the cream and stir well.
Spoon the swede out over a large serving platter or individual plates. Serve the tender mutton shanks and rich sauce on top, and bring to the table.