Harissa lamb shanks with celeriac mash

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Cook the lamb according to the pack instructions.

Step 2

Meanwhile, put a large, lidded saucepan over a medium-high heat and add the oil and butter. Fry the shallot, garlic and a pinch of salt for 2 minutes until softened. Add the celeriac, cover and cook for 12-14 minutes, stirring regularly, until completely soft and golden in places. Season, then whizz to a mash in a small food processor or with a stick blender. If the celeriac is too dry to blend, add a splash of milk.

Step 3

Divide the celeriac mash between 2 plates. Remove the foil from the lamb shanks and put one on each plate. Spoon over the cooking liquid and serve with steamed greens, if liked.