Lamb shanks with roasted beetroot, served with loads of herbs, feta, and horseradish cream, are the perfect winter classic. It’s the perfect dish to put a smile on your face this chilly season.
Ingredients
Method
Preheat oven 200°C/180°C fan-forced.
Slice beetroot, onion and sweet potato to roughly same size. Place in a large bowl with garlic, herbs and fresh horseradish (if using). Season. Add vinegar, half the oil and half the water. Toss to combine.
Transfer vegetables to a large roasting pan (vegetables should fit snugly). Pour over remaining water. Top with shanks and drizzle with remaining oil.
Roast 1 1/2 to 2 hours, covering with foil if overbrowning. Cook until lamb is tender and vegetables are done. Remove bay leaves.
Serve with feta, extra marjoram, horseradish cream and drizzled with lemon juice and a little olive oil.
Related stories
Native ad body.
Native ad body.
Native ad body.
