Braised Lamb Shanks with Mushrooms
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
3 hrs 15 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
Description
This recipe for Braised Lamb Shanks with Mushrooms begins by browning lamb shanks coated in seasoned flour to develop a rich crust. Aromatics including diced onion, celery, French shallots, and garlic are sautéed until translucent, then combined with finely diced mushrooms and cooked further to develop flavor. Red wine is added and reduced to a glossy, concentrated base before veal stock and whole peeled tomatoes enrich the sauce with body and acidity.
The lamb shanks are placed in a deep ovenproof dish and the sauce poured over, with added browned whole button mushrooms for texture and mushroom flavor. Braising in the oven at moderate temperature slowly tenderizes the lamb while melding flavors. The vegetables become soft and contribute to the sauce’s complexity.
Served gently hot, this dish showcases tender meat falling from the bone alongside a savory, robust mushroom tomato sauce. It pairs well with mashed potatoes, polenta, or crusty bread to soak up the flavorful juices.
Ingredients
- 1 lamb shank
- 1 onion finely diced
- 1 celery finely diced, stalk
- 1 French shallots finely diced
- 1 clove garlic
- 10 button mushrooms finely diced
- 1 cup red wine
- 2 cups veal stock
- 2 tins tomato whole peeled, 410 gram (14 oz) each
- 20 mushrooms whole button
- 3 bay leaf
- butter
- olive oil extra virgin
- sea salt flakes
- black 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
User Reviews
Overall Rating
4.9
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