Celebration Roast

• 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

1. Preheat oven to 400u0b0F. 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.

onions, beef shank, mustard, beef stock, bay leaf, baby carrots, head lettuce, sugar, lemon, sour cream, allpurpose

Taken from recipes-plus.com/api/v2.0/recipes/22827 (may not work)