Rosemary Mustard Lamb

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 2
• olive oil
• 2 small lamb shanks
• 4 small onions, sliced into quarters
• 3 bay leaves
• 2 -3 sprigs rosemary
• 250 ml vegetable stock or 250 ml chicken stock
• 250 ml red wine
• 3 cloves garlic, peeled and squashed
• 1 1/2 tablespoons grain mustard

Recipe

• 1 warm a bit of olive oil in a roasting tin.
• 2 that pan must be big enough to fit the meat and other veggies.
• 3 seal the meat on all sides in the hot oil, then add in the onions, bay leaves and the leaves from the rosemary.
• 4 let the onions colour a bit, then pour in the stock, red wine and garlic.
• 5 add a bit of salt and black pepper.
• 6 cover the dish and bake for 90 minutes at 175 degrees c or 350 degrees f.
• 7 halfway through the cooking stir in the mustard, turning the lamb at the same time.
• 8 cover once more and return to the oven.
• 9 take the lid off for the final 15 minutes of cooking.
• 10 serve with your favourite veggies, i like a bit of mashed potato and some green beans.