ROAST LAMB SHANK WITH GARLIC AND MUSTARD

600 g lamb shank
2 potatoes, cleaned and cut in half
salt and pepper
2 garlic cloves, quartered
30 ml cake flour
30 ml mustard powder
1 beef stock pot, dissolved in boiling water
50 ml olive oil
300 ml boiling water

Pierce the shank with the tip of the blade of the knife; insert garlic cloves and season with salt and pepper. Rub the shank with mustard powder and flour and oil.
Place shank in casserole, add stock and roast covered, in preheated oven at 160°C for 2 1/2 hours or until the shank is tender.
Remove the potatoes after one hour or when done, keep aside.
Reserve pan juice, thicken with some flour to make gravy.
Add the potatoes back to the casserole when shank are done, grill uncovered until meat and potatoes are brown.
Let the meat rest for 10 min before carving.
Serve with your favourite accompaniments.

Recipe and photo Elize de Kock and Amanda Conradie