Slow-Roasted Lamb Shanks with Horseradish Jus

Pre-heat oven to 350 degrees F. Set a large Dutch oven on the stove top over medium-high heat and add olive oil. Lightly dredge each shank in flour then brown in the pot on all four sides - about 10 minutes total.

Remove shanks from pot and add onion, garlic, carrots and celery. Saute vegetables for 6-8 minutes until very caramelized . Add thyme, bay and season with salt and pepper. Deglaze with beer and add stock. Nestle shanks back into the pot then cover with a lid and place in oven to braise . Cook for 2 hours until meat is just about falling off the bone .

When done, carefully lift out shanks and set aside loosely covered with foil. Discard thyme and bay leaf . Return liquid back to pot and set over high heat to reduce. Add grated fresh horseradish and reduce sauce by half - skim fat and discard Serve shanks and pour over horseradish jus. Serve with sauteed Rainbow chard on the side.