A Nigel Slater Recipe from his The Kitchen Diaries – serve with mashed potato to squish into the sauce and 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
A warming lamb dish, perfect served with mash potato
- 2 lamb shanks – 1 per person
- 4 small onions
- 3 bay leaves
- 2 or 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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