posted by Lisa UK 07-22-99 4:12 PM
Lamb Shanks with Wild Mushroom Sauce
4 lamb shanks (about 1 pound/500 g. each)
1 cup/155 g./5 ounces all-purpose (plain) flour, for dusting
1 tablespoon olive oil
4 cloves garlic, chopped
1 pound/500 g. wild mushrooms (such as shiitake, oyster, or chanterelle)
1/2 cup/120 mL./4 fl. oz. red wine
2 cups/500 mL./16 fl. oz. 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
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 sautè 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 1 1/2 hours.
Serve the Lamb Shanks with the Wild Mushroom sauce and accompanied by rice.
Serves four.