Lamb shanks with horseradish and rosemary Print E-mail
Image Here, slow-cooked, tender lamb in a generous sauce works well with the addition of fragrant rosemary and hot horseradish.







Cooking time: 2-21⁄2 hours

1 tbsp oil
2 lamb shanks
2 cloves of garlic, crushed
1 onion, chopped
1 carrot, chopped,
2 stalks of celery, sliced
2 tbsp horseradish sauce or fresh horseradish, grated
400g (14oz) tomato passata
300ml (1⁄2 pt) stock
2 stalks of fresh rosemary
450g (1lb) baby potatoes, scrubbed

Pre-heat the oven to 170°C/325°F/Gas Mark 3.

Heat the oil in a large frying pan, add the lamb shanks and fry until golden all over (about 10 minutes). Add the garlic, onion, carrot, celery and the horseradish sauce or fresh horseradish, and stir together.

Pour in the tomato passata and stock and bring to the boil; then season with salt and freshly ground black pepper. Pour into a casserole dish and add the fresh rosemary stalks.

Cover and cook in the oven for 11⁄2 hours (or simmer slowly on the hob).

Add the potatoes, making sure they are covered in the liquid. Continue cooking for a further 30-45 minutes until the potatoes are tender and the meat is falling away from the bone.

Serve with stir-fried Savoy cabbage.

Serves 2
 
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