Photo: Frances Janisch
Gail Simmons is a cook who likes to give a dish like roasted lamb a spike of flavor. And she finds that spike in grated fresh horseradish, which she adds to the sauce. Spring is the season for lamb, and when it's braised in beef stock and beer, this lovely meet takes on a depth that may surprise you. Served on a bed of rainbow chard, it's a rich portrait of early spring.
Get Gail's Slow-Roasted Lamb Shanks with Horseradish Jus recipe.