GF DF EF NF
- 2 small lamb shanks
- 1 tsp olive oil
- salt & pepper, to taste
- 1 onion, diced
- 2 cloves garlic, finely chopped 1 carrot, diced
- 1 sprig fresh rosemary, leaves picked & finely chopped
- 3 cups beef stock
- 1 cup tomato passata
- 1 celeriac, peeled & 3cm diced
- 1/2 lemon, juice & zest
- 2 tbs chopped fresh parsley, to serve
Preheat oven to 150°C.
Heat oil in a large ovenproof saucepan over high heat. Rub shanks with oil, season with salt and pepper and cook for 5 minutes, turning a few times until browned. Set aside.
Reduce heat to medium and add onion, garlic, carrot and rosemary and cook for 5 minutes until onion is translucent.
Stir through stock and passata and return shanks to pot. Bring to the boil, reduce to a simmer, cover tightly with lid, and transfer to oven to cook for 2 hours, or until meat falls off the bone. Adjust seasoning.
Thirty minutes before lamb is cooked, place celeriac in a saucepan, cover with cold water, season with salt and pepper and simmer for 15-20 minutes. Drain, reserving sufficient water to mash with 2 tsp lemon juice. Adjust seasoning.
Combine parsley and lemon zest and season with salt and pepper.
Divide celeriac between two plates, top with shanks and scatter over zest and parsley to serve.
Recipe and image from TIFF XO by Tiffiny Hall