Lamb shanks with wild mushroom sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lamb shanks; (about 1 pound/500 g | |
| ; each) | ||
| 1 | cup | All-purpose; (plain) flour, for |
| ; dusting | ||
| 1 | tablespoon | Olive oil |
| 4 | Cloves garlic; chopped | |
| 1 | pounds | Wild mushrooms; (such as shiitake, |
| ; oyster, or | ||
| ; chanterelle) | ||
| ½ | cup | Red wine |
| 2 | cups | Lamb Stock |
| 1 | teaspoon | Chopped fresh rosemary; or 1/2 teaspoon |
| ; dried | ||
| 1 | teaspoon | Chopped fresh savory; or 1/2 teaspoon |
| ; dried | ||
| Salt and freshly ground black pepper; to taste | ||
Directions
Preheat the oven to 350 degrees F/175 degrees C/gas mark 4.
Dredge the lamb shanks in the flour and set them aside.
In a roasting pan on the stove over high heat, heat the olive oil until smoking hot. Add the lamb shanks and brown them well, 4 or 5 minutes per side. Add the garlic and mushrooms and saute until the mushrooms are tender, 3 or 4 minutes. Add the wine and cook for another 3 or 4 minutes, or until half the wine has evaporated. Add the stock and bring the mixture to a boil over high heat. Add the rosemary, savory, and salt and pepper to taste.
Cover the roasting pan with a lid or aluminum foil and place it in the oven. Bake until the lamb is tender, 1 to 1½ hours.
Serve the Lamb Shanks with the Wild Mushroom sauce and accompanied by rice.
Serves four.
Converted by MC_Buster.
Per serving: 223 Calories (kcal); 14g Total Fat; (81% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 79mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.