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- serve with mashed potato to squish into the sauce an a decent Rhone red - in this case a superb Chateauneuf-du-Pape.
Roast meat like this has got to be one of the hardest food subjects to photograph. Basically it is a lump of brown stuff and even with highlights of light bouncing off the liquid and fat it still doesn't look that good. I note that the recipe is also one lacking an illustration in Slater's book.
Lamb Shanks with Mustard and Mash
- 2 lamb shanks - 1 per person
- 4 small onions
- 3 bay leaves
- 2or 3 sprigs rosemary
- 250ml vegetable or meat stock
- 250ml red wine
- 3 cloves of garlic
- 1 heaped teaspoon gran mustard
Oven to 160C/Gas3. Seal the lamb in olive oil until lightly coloured all over. Cut the onions into quarters, add them to the pan with the bay leaves and sprigs of rosemary. Add the stock and red wine. Add the garlic cloves squashed along with pepper and salt. Place the dish in the oven and bake for an hour and a half.
Half way through cooking stir in the mustard, turning the lamb too.
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Comments
This looks simple and amazing - I'll definitely be trying soon, thank you for sharing it!
Your "seal" probably wants to be "sear" though... I know what you mean, but others may not.
Scribbled down by: Jessica on January 19, 2009 3:48 PM
Lamb shanks may not be the most photogenic of dishes, but anyone who knows lamb shanks doesn't mind. These look great!
Scribbled down by: Fearless Kitchen on January 20, 2009 3:37 PM
thanks :-) They tasted great too!
Seal is also the descriptive used in the original recipe.
Scribbled down by: Andrew on January 20, 2009 5:51 PM
OK, can I be pedantinc now? Seal in this sense is a verb, not a descriptive term... [ducks as Andrew takes a swing]
:P
YOu are right - roasts are near-impossible to photograph (although sliced and plated sometimes works). You've done a pretty good job though!
Scribbled down by: Jeanne on January 21, 2009 2:54 PM
holy lord, so simple yet so exquisite. you could totally do this in a pressure cooker and save a bit of time (while still keeping the flavor).
Scribbled down by: we are never full on January 25, 2009 1:39 AM
I made this on Friday night and it was DELICIOUS! What a super recipe... I made a parsnip and potato mash and forgot the mustard by mistake. But it was still divine. Thanks so much for sharing the recipe.
Scribbled down by: Mallika on January 25, 2009 3:44 PM
Glad you enjoyed it Mallika - many thanks for taking the time to let us know!
Scribbled down by: Andrew on January 25, 2009 4:53 PM