Vegetables Recipes - Lamb Shanks with Braised Celery Root and Sweet Potatoes Recipe

Ingredients 

• 1 teaspoon cumin seeds

• 2 teaspoons coriander seeds

• 1 tablespoon sesame seeds

• 2 teaspoons dried oregano

• 6 lamb shanks, weighing about 8 oz each

• freshly ground black pepper

• 2 tablespoons peanut oil

• 2 onions, roughly chopped

• 6 large garlic cloves: 3 minced, 3 peeled and halved

• 14 oz can of chopped tomatoes

• salt

• 3 3/4 cups meat stock, preferably homemade

• 5 tablespoons butter

• 1 tablespoon finely chopped fresh rosemary

• 2 potatoes, cut into chunks

• 1 large celery root, cut into chunks

• 2 orange-fleshed sweet potatoes, thickly sliced

• rosemary sprigs, to garnish

Serves 6

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Method:

1. Put the seeds in a small skillet. Dry-fry until they start to splutter, sprinkle in the oregano, and fry for a few seconds more. Remove from the heat and crush with a pestle and mortar.

2. Generously season the lamb with pepper. Heat 1 tablespoon of the oil in a large heavy bottomed casserole, and brown the lamb evenly. Remove with a draining spoon.

3. Add the onions to the pan and gently fry for about 5 minutes. Add the chopped garlic and the seed mixture and fry for another minute. Stir in the tomatoes and season to taste.

4. Return the meat to the pan and pour in 2 1/2 cups of the stock. Bring to the boil, cover tightly and cook in a preheated oven at 350F for 1 3/4-2 hours, until very tender.

5. After the lamb has been cooking for a little over an hour, heat the remaining oil and half the butter in a large pan over a medium heat. Add the rosemary and the root vegetables in small batches, and cook gently until just beginning to brown at the edges. Season each batch as you cook them. Don't overcrowd the vegetables, otherwise they will steam instead of browning. Add more butter as necessary and turn the vegetables so that they color evenly.

6. When all the vegetables are browned, reduce the heat, and add the halved garlic. Cover and cook for about 3 minutes, until lightly colored.

7. Return all the vegetables to the pan and pour over the remaining stock. Cover and cook gently for 10-15 minutes, until the vegetables are tender but still holding their shape. Uncover the pan, raise the heat a little, and cook rapidly to reduce the juices, turning the vegetables carefully.

8. Using a draining spoon, transfer the meat to a warmed serving dish and surround with the vegetables. Garnish with rosemary sprigs. Strain the meat juices into a small saucepan, blotting up any surface fat with paper towels. Reheat or, if they need thickening, bubble down over high heat. Check the seasoning and pour the juices over the lamb.