Recipe: Lamb Shanks w/ Mustard-Horseradish Gravy

Recipes using McCormick Gourmet Malabar Ground Pepper

• 6 lamb shanks
• 1/4 cup (scant) prepared mustard
• 1 tsp sea salt
• 1 tsp Vegit
• 1/4 tsp paprika
• 3 tbsp cooking oil
• 2 tbsp horseradish
• 1/2 tsp ground black pepper
• 1/2 tsp dry mustard
• 10 ounce package frozen peas, cooked
• 5 to 6 cups hot cooked rice

1. In a Dutch oven or heavy pot, brown the shanks in the oil.
2. In a small bowl mix the mustard, horseradish, salt, Vegit, paprika, ground black pepper, and 1 cup water.
3. Drain excess grease from the shanks and return them to the pot.
4. Pour horseradish mixture over the shanks; cover and cook slowly over a low heat for about 2 hours or until tender.
5. Watch pot, and add more water if necessary.
6. To make gravy, in a cup stir flour with 1/4 cup water.
7. Gradually stir into pan liquid.
8. Cook over low heat, stirring constantly, until slightly thickened.
9. Serve on a warm platter. Mix the rice and peas. Place lamb shanks on top. Pour gravy over shanks.