| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
La times, Latimes1 |
6 |
servings |
INGREDIENTS
| 6 |
sm |
Lamb shanks – (7 lbs); visible fat trimmed |
|
|
Salt and pepper; to taste |
| 3 |
tb |
Olive oil |
| 1/2 |
lb |
Brown mushrooms; stemmed |
| 1/2 |
lb |
Shiitake mushrooms |
| 10 |
lg |
Garlic cloves; split |
| 6 |
lg |
Shallots; split |
| 3 |
c |
Chicken stock |
|
|
(or low-sodium chicken broth) |
| 1 |
c |
Port wine |
| 1 |
tb |
Chopped fresh rosemary |
|
|
(or 1 tspn dried rosemary) |
| 2 |
|
Bay leaves |
INSTRUCTIONS
Season shanks with salt and pepper to taste. Heat olive oil in
roasting pan just large enough to hold shanks in single layer over
medium-high heat. Add shanks and sear on all sides, 5 to 8 minutes
total. Transfer to platter. Halve or quarter mushrooms if large. Add
brown and shiitake mushrooms, garlic and shallots to pan. Cook,
stirring occasionally, until lightly browned, about 2 minutes. Add
stock, Port, rosemary and bay leaves. Bring to boil, scraping any
bits sticking to pan. Add shanks. Cover with tight-fitting lid or
foil. Bake at 350 degrees 45 minutes, then turn shanks. Continue
baking until meat is tender and just starting to loosen from bone, 45
to 75 minutes. Set pan on counter until meat is cool enough to
handle. Defat cooking juices by pouring into fat separator and
skimming top layer or by pouring juices into bowl and freezing until
fat solidifies. Pour some of sauce over shanks and arrange mushrooms
on and around meat. Yields 6 servings.
Each serving: 573 calories, 568 mg sodium, 100 mg cholesterol, 16
grams fat, 39 grams carbohydrates, 58 grams protein, 4.95 grams fiber.
Recipe Source: Los Angeles Times - 01-13-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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