- knob of butter, for frying
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 1 tsp ground cinnamon
- 2 tsp ground coriander
- 3 lamb shanks
- 4 carrots, peeled and cut into small chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 sticks celery, cut into small chunks
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 750ml water or low sodium vegetable stock
- 750g sweet potatoes, peeled and cut into large chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
Heat oven to 160C/fan 140C/gas 3. Melt the butter in a big ovenproof casserole dish. Brown the lamb shank on all sides for a few minutes and then remove from the pan. Gently cook the onion for 7-8 mins until well softened, adding a little more butter if necessary. Add the garlic and cinnamon and cook for a further minute.
Return the lamb shank to the pan, along with the carrot and celery. Pour in the water or veg stock (bear in mind water is better for baby). Bring to the boil, then put on the lid and transfer to the oven. Cook for 2 - 2 1/2 hours until the lamb is very tender.
Meanwhile wrap the sweet potatoes in tin foil and roast in the oven for 45 mins to 1 hour until completely tender. Scoop out the insides and mash with a little butter. For baby, shred the meat into small pieces and serve with the soft vegetables and mash. Serve everyone else with a whole shank and some veg, spoon over a little of the cooking liquor and put a dollop of mash on the side.
Flavour boostThe cooking liquor has a very mild flavour and is not designed to be a sauce, you can spoon a little over the lamb if you like when serving. Freeze the rest to use as a stock in soups or a casserole. For adults, a salsa verde makes a good addition.