Lamb Shanks with Horseradish and Rosemary

Make
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1. Heat 15ml (1tbsp) oil in a large frying pan, add 2 lamb shanks and fry until golden all over (approx 10 minutes). Add 2 cloves garlic, crushed, 1 onion, chopped, 1 carrot, chopped, 2 celery stalks, sliced, 30ml (2tbsp) horseradish sauce or fresh horseradish, grated, and stir together. Pour over 400g tomato passata and 300ml ( 1/2pt) stock and bring to boil. Season. Pour into a casserole dish, add 2 large fresh rosemary stalks.
2. Cover and cook for 1 1/2 hours (or alternatively this can be slowly simmered on the hob).
3. Add 450g (1lb) baby potatoes, scrubbed, making sure they are covered in the liquid. Continue cooking for a further 30-45 minutes until potatoes are tender and the meat is falling from the bone.
EatServe with stir-fried Savoy cabbage.