Braised Saddle of Lamb with Rosemary and Root Vegetables

Ingredients

• 1.5 kg saddle of lamb or lamb shanks
• 3 tbsp olive oil
• 2 yellow onions, cut into wedges
• 4 garlic cloves, crushed
• 3 rosemary sprigs
• 4 thyme sprigs
• 200 ml red wine
• 400 g crushed tomatoes
• 300 ml lamb or veal stock
• 3 carrots, roughly chopped
• 2 parsnips, roughly chopped
• 300 g swede, diced
• Salt and black pepper
• Maldon salt to serve

Method

1. 1Preheat the oven to 160 °C. Season the lamb generously with salt and pepper.
2. 2Heat olive oil in a large ovenproof casserole. Brown the lamb all over until deeply coloured. Set aside.
3. 3Sauté the onions for 3 minutes. Add garlic, rosemary and thyme and cook for another minute. Pour in the wine and scrape up any browned bits. Reduce by half.
4. 4Add crushed tomatoes and stock. Return the lamb and scatter the root vegetables around. Bring to a simmer, cover and transfer to the oven.
5. 5Braise for 2.5–3 hours until the meat is tender and falling from the bone. Season the broth to taste. Serve with flaky salt and a spoonful of crème fraîche with grated horseradish.