Colin’s Lamb Shanks and Beetroot

Cook time 1.5-2hours

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Step 1

STEP 1 Preheat oven 200°C/180°C fan-forced.

Step 2

STEP 2 Slice beetroot, onion and sweet potato to roughly same size.

Step 3

Place in a large bowl with garlic, herbs and fresh horseradish (if using).

Step 4

Season. Add vinegar, half the oil and half the water. Toss to combine.

Step 5

STEP 3 Transfer Vegetables to a large roasting pan (vegetables should fit snugly). Pour over remaining water.

Step 6

Top with shanks and drizzle with remaining oil.

Step 7

STEP 4 Roast 1½ to 2 hours, covering with foil if overbrowning. Cook until lamb is tender and vegetables are done.

Step 8

Remove bay leaves.

Step 9

STEP 5 Serve with feta, extra marjoram horseradish cream and drizzled with lemon juice and a little olive oil.

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