Читать книгу The Kitchen Diaries - Nigel Slater - Страница 54

olive oil

lamb shanks – 2 small

onions – 4 small to medium

bay leaves – 3

sprigs of rosemary – 2 or 3

vegetable or meat stock – 250ml

red wine – 250ml

garlic – 3 cloves

grain mustard – 1 heaped tablespoon

To serve:

mashed potato and a bit more mustard

Set the oven at 160°C/Gas 3. Warm a couple of tablespoons of olive oil in a roasting tin large enough to take the meat snugly, then seal the lamb on all sides in the hot oil. The fat and the cut end of the meat should take on a little colour.

Peel the onions, slice them in half from root to tip, then each half into quarters. Add them to the lamb with the bay leaves and the leaves from the rosemary sprigs. Pour in the stock and red wine. Peel the garlic cloves and squash them flat with the blade of a heavy knife. Drop them into the roasting tin with a grinding of salt and some coarse black pepper. Cover the dish with foil, place in the oven and bake for an hour and a half.

Half way through cooking, uncover the dish and stir in the mustard, turning the lamb as you do so. Cover once more and return to the oven. Serve with mashed potato and a bit more mustard.

Enough for 2