How to cook lamb shanks with tomato and mustard

Ingredients for three portions:

• Four lamb shanks, basically all shanks from one lamb. Two front shanks are equal in size to one rear shank.
• 1 kg of tomatoes
• ½ kg of onion.
• ½ of celeriac root.
• 3 average carrots
• 1 medium-hot chilli pepper
• small bunch of thyme
• 1 bulb of garlic, half will be used at the beginning and half will be used at the end of cooking
• 5-6 tbsp of Dijon mustard
• 1 tbsp of vegetable oil
• Salt and black pepper to taste.
• ½ litre of water.

Remove thick layer of connective tissues from the surface of the shanks. Also it is possible to remove large chunks of fat if any.

Cover each shank with Dijon mustard. One tbsp of mustard for each shank. Sprinkle salt over each shank.

Fry lamb shanks on vegetable oil until browned.

Fry each side of lamb shanks until they browned.

Prepare vegetables. Chop all vegetables into a large cubes. Do remember to use only half of all garlic.

Place all ingredients into a thick casserole. Make sure to cover all shanks with vegetables. Add ½ litres of water. Add 1 tbsp of mustard, salt and pepper to taste, and adjust during cooking. Quickly bring to boil and reduce heat to lowest possible temperature for slow simmering. Simmer for 2½ - 3 hours.

Carefully remove shanks from the casserole. Do it very carefully, because the meat on the bone should be very tender and fragile. Now, it is time to make a lovely sauce for this lamb shanks. Take few table spoons of cooked vegetables without any liquor and place them into a container for mixer.

Add half garlic bulb and blend everything with mixer.

Serve lamb shank with prepared sauce and some light side dish, like mash or rice.