We are Lamboholics in our house, however it is a bit treat as it is very expensive !. If I see it wearing a yellow sticker, it goes into my basket so quick, that you don’t even see me move, and I will always plan as nice dinner around it!.
I picked up two lovely lamb shanks in M&S for £4.50, which was just under half the original price of £9.21, and as there is so much meat on the Shank, this will feed four of us quite happily. It just so happened that the sprogoons were out on the night we cooked them (Yipeeeeeee) and unfortunately we had to eat a whole one each !
I picked up a celeriac and some posh carrots from Tesco for pennies, so this worked out to be a hearty meal for the two of us for around £3.30 each, But if you ate a lamb shank out, you would be paying £13 and up each !
You will need….
2 Lamb Shanks
1 diced onion
3 Carrots diced or grated
2 Glasses of cheap red wine
1/4 of a glass of balsamic vinegar
1 Tbsp honey
1 tsp salt
1 tsp pepper
2 Oxo cubes
2 sprigs of Rosemary
Celeriac, peeled and diced
2 Potatoes peeled and diced
Butter & milk for mashing.
The secret to this dish is to cook it at a low heat for a while, until the meat drops off the bone, This dish is also really simple as it is much of a one pot dish. Just turn the oven or slow cooker onto a 150* or low setting and in a large oven proof dish, put the diced onion, carrots, lamb, rosemary, red wine, honey, balsamic vinegar ,S&P and mix the oxo cubes with 3/4 of a pint of boiling water and add this to the lamb. Cover this and tell it that you will see it in around three hours.
If you have never cooked with a Celeriac before, don’t fret about it !. It is an ugly looking vegetable that has only recently been introduced to the British supermarket shelves, treat it as it was a swede and you cannot go wrong. It has a distinct flavour that works well in a mash, Gratin or a stew. Boil this with the potato and when it is soft, drain and mash it with a gracious amount of butter and some milk, add seasoning to taste.
Check that the lamb is coming away from the bone and remove this from the gravy, give this a good stir and plate up the mash potato and Celeriac, a dish is better as it will hold a lot of the gravy ( hence the photo of the swimming mash !)
Place the lamb on top and pour over an obscene amount of sauce .