Rosemary Mustard Lamb
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- olive oil
- 2 small lamb shanks
- 4 small onions, sliced into quarters
- 3 bay leaves
- 2 -3 sprigs rosemary
- 250 ml vegetable stock or 250 ml chicken stock
- 250 ml red wine
- 3 cloves garlic, peeled and squashed
- 1 1⁄2 tablespoons grain mustard
directions
- Warm a bit of olive oil in a roasting tin.
- That pan must be big enough to fit the meat and other veggies.
- Seal the meat on all sides in the hot oil, then add in the onions, bay leaves and the leaves from the rosemary.
- Let the onions colour a bit, then pour in the stock, red wine and garlic.
- Add a bit of salt and black pepper.
- Cover the dish and bake for 90 minutes at 175 degrees C or 350 degrees F.
- Halfway through the cooking stir in the mustard, turning the lamb at the same time.
- Cover once more and return to the oven.
- Take the lid off for the final 15 minutes of cooking.
- Serve with your favourite veggies, I like a bit of mashed potato and some green beans.
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Reviews
-
I made this tonight with a forequarter (shoulder) roast-bone in. It worked out really well, but I wasn't quite sure what to do with the remaining onions and sticky pan juices. Anyway, I poured off the fat, discarded the bay leaves and made the best pan gravy with the rest. Next time I'm keen to make it with the shanks as you suggested.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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