Celebration Roast

Name: Celebration Roast
Ingredients: 3 lbs onions, peeled and cut into half rings; 4 lb beef shank; 2 tbsp English mustard; 4-5 tbsp olive oil; 1 qt beef stock; 1 None bay leaf; 1 3/4 lbs baby carrots, cleaned; 1 None large head lettuce, washed and torn into pieces; 2-3 tbsp sugar; None None Juice of one lemon; 3/4 cup sour cream; 1/4 cup all-purpose flour

12 ingredients

4 steps

Ingredients

3 lbs onions, peeled and cut into half rings
4 lb beef shank
2 tbsp English mustard
4-5 tbsp olive oil
1 qt beef stock
1 None bay leaf
1 3/4 lbs baby carrots, cleaned
1 None large head lettuce, washed and torn into pieces
2-3 tbsp sugar
None None Juice of one lemon
3/4 cup sour cream
1/4 cup all-purpose flour

Directions

1

Preheat oven to 400°F. Season beef and brush with mustard.
2

Heat oil in a large roasting pan over high heat. Sear beef all over. Remove from pan; add onions and saute, scrapping the bottom of the pan, until soft. Return beef to pan, add stock and bay leaf. Bring to a boil, cover, and roast for 2 hrs 30 mins, basting regularly. Remove from pan, wrap in foil and let rest for 15 mins. Retain cooking juices in the roasting pan.
3

Cook carrots in boiling salted water for 8 mins. Meanwhile, arrange lettuce in a bowl. Whisk sugar and lemon juice into sour cream, then toss lettuce in the dressing.
4

Combine flour and 1/3 cup cold water, stir into juices in the pan and simmer for 3-4 mins. Season the gravy and pour into gravy boat. Carve roast into slices and serve with a little onion and carrots on a large plate.