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.

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