Braised Lamb Shanks with Mushrooms
User Reviews
4.9
138 reviews
Excellent
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Prep Time
10 mins
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Cook Time
3 hrs 10 mins
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Total Time
3 hrs 25 mins
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Servings
4 servings
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Course
Main Course
Braised Lamb Shanks with Mushrooms
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 lamb shanks
- 1 onion finely diced
- 1 stalk celery finely diced
- 1 French shallots finely diced
- 1 clove garlic
- 10 button mushrooms finely diced
- 1 cup red wine
- 2 cups veal stock
- 2 tins tomatoes whole peeled, 410 gram (14 oz) each
- 20 mushrooms whole button
- 3 bay leaves
- butter
- olive oil extra virgin
- sea salt flakes
- pepper grinded
Instructions
- Preheat oven to 160 degrees (320 fahrenheit).
- Roll the lamb shanks in plain flour seasoned with salt and pepper.
- Brown the floured shanks in some butter and oil in a large pan, once brown transfer them to a deep oven dish.
- In medium saucepan on medium heat pour enough oil to cover the base and sauté onion, celery, French shallot, and garlic until translucent.
- Add the diced mushroom and sauté a further 5 minutes, turn the heat to high and add the wine.
- Continue cooking until virtually all the wine has disappeared and the mixture is a rich glossy red, add the stock, tomatoes, season with salt and pepper and bring to the boil and reduce to simmer.
- Clean the lamb shank pan and return to high heat, add a little butter, oil and veal stock and sauté the remaining whole mushrooms, season with salt and pepper and sauté until nicely browned.
- Place the sautéed mushrooms into the sauce, stir together add the bay leaves and pour the entire pot contents over the lamb shanks, cover with foil, pierce a few holes in the foil and bake in oven for 1.5 hrs, turn the shanks and bake a further 1.5 hrs.
- Check the shanks for tenderness (the meat should almost fall off the bone when you attempt to pick one up with a fork).
- Shanks may take slightly longer or less to reach this tenderness depending on the shanks age etc. If in doubt keep cooking them as it is pretty difficult to over cook them. Remove the dish from the oven, skim some of the fat off the sauce and discard.
- Serve with mash, bread or rice and a hearty hearty bottle of red, a Barossa Cabernet works wonderfully.
- Don’t forget to boast to your friends how you slaved all day over the stove to make this dish even though the oven did 3 hrs of the work.
- If you wish double the recipe as braised shanks make a great left over dish, so good you’ll want to eat them a few days in a row, avoid re-heating with the microwave.
- The best way to re-heat them is to let them almost return to room temp from the fridge and then warm them slowly in a pan or the oven with lots of the sauce.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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