The ultimate light comfort food with a rustic country flavours! Not only does this dish make the perfect weekend roast, a slow cooked lamb shank is a hearty meal that suits your entire family in any given occasion. The succulent meat falls off the bone while the crispy surface has a lovely sweet crunch to it. I served the lamb with a green leaf Dijon citrus vinaigrette, a fresh contrast of flavours always works well and a horseradish potato puree. The overall effect is not too filling and overwhelming, a great easy roast for a spring evening.
Heat the oven to 150°c
Begin by coating the lamb shanks in flour, black pepper and salt. In a large casserole, melt a generous amount of butter at medium heat and gently cook some shallots, garlic and rosemary. Increase the heat of the casserole and add in the lamb shanks. Cook/seal each side for a couple of minutes so they have browned slightly. Add in a couple of bay leaves, a couple of teaspoons of sugar, red wine, tomato puree and balsamic vinegar. Add enough liquids so all the shanks are covered. Bring to boil and place the lid on. Place into the oven for 2.5 hours.
After 2.5 hours, remove the lamb shanks onto another over dish. Meanwhile add some of the sauce from the casserole into a pot and increase the heat. Reduce the sauce so it thickens by stirring it for about 15 minutes. Taste the flavour and brush a lot of the sauce on the surface of each lamb shank. Place back into the oven for about 30 minutes and make sure you brush more sauce on the surface about 3 times.
In a saucepan, heat some butter. Add a garlic clove and shallots & let them slightly soften. Boil some potatoes and horseradish until soft. Add the potatoes and radish to the saucepan and add a bit of cream. Blend into a soft paste, add a pinch of salt and white pepper.
Mix together olive oil, red wine vinegar, Dijon mustard, black pepper and a pinch of Maldon salt. Dress over a selection of your favourite green leaves.