Roasted lamb shanks or a lamb shank stew is so delicious! We often eat lamb shanks with Jerusalem artichokes instead of potatoes. It's the perfect vegetable in spring when we start to run out of stored potatoes from last season. I usually bake the Jerusalem artichokes in the oven too. Just remember that you need to boil them before you put them in. This will make the artichokes easier on your stomach.

Tip: Read the entire recipe before you start!

Instructions:

Turn the oven to 300 degrees (150 degrees Celsius.)
Put the lamb shanks on a large oven tray, preferably with high sides.
Add salt and pepper and season the meat with dried rosemary.
Bake the meat for 2-3 hours until very tender. It should come off the bone easily. If it looks like the meat is burning, put some aluminum foil around it.

Brush the Jerusalem artichokes or peel them if necessary, cut them in half.
Bring lightly salted water to a boil.
Boil the Jerusalem artichokes for about five minutes.
Put them in a strainer.
Put the Jerusalem artichokes around the meat on the oven tray together with unpeeled garlic cloves when the meat has around one hour to go in the oven.

Sauce:
Remove the skins of the garlic cloves and push the cloves through a small kitchen sieve, or blend the peeled cloves together with some water.
Melt a little butter in a pot, put some wheat flour in and whisk.
Add a little gravy to the garlic mix and stir.
Season with salt and pepper.

Recipe: Sara Bäckmo
Photo: Maria Fors Östberg