Lamb Shanks with Rosemary & Horseradish
Lamb shanks are an economical and healthy alternative for a midweek one pot dish. This slow cooked dish uses some classic flavour pairings to produce a tasty, melt in the mouth treat.
Preheat your oven to 150ºC.
Heat the oil in a casserole or oven proof saucepan and brown the lamb shanks on all sides. Remove from the pan and set aside.
Add the garlic, onion, carrot, celery and horseradish to the pan and cook for a couple of minutes to soften. Pour in the passata and stock and bring to the boil. Season with salt and pepper, add the rosemary and the lamb shanks.
Cover and cook in the oven for 1½ hours.
Add the potatoes, making sure they are covered in the liquid. Continue cooking for a further 30-45 minutes until potatoes are tender and the meat is falling from the bone.
- 2 lamb shanks
- 1tbsp oil
- 2 garlic cloves, peeled and crushed
- 1 onion, peeled and chopped
- 1 carrot, peeled and chopped
- 2 celery stalks, sliced
- 2tbsp horseradish sauce or fresh horseradish
- 400g tomato passata
- Salt and freshly milled black pepper
- 300ml good, hot lamb stock
- 2 fresh rosemary stalks
- 450g baby potatoes, scrubbed