| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Caprial2 | 1 | Servings | |
INGREDIENTS
| 4 | Lamb shanks, about 1 | |
| pound/500 g | ||
| each | ||
| 1 | c | All-purpose, plain flour |
| for | ||
| dusting | ||
| 1 | T | Olive oil |
| 4 | Cloves garlic, chopped | |
| 1 | lb | Wild mushrooms, such as |
| shiitake | ||
| oyster or | ||
| chanterelle | ||
| 1/2 | c | Red wine |
| 2 | c | Lamb Stock |
| 1 | t | Chopped fresh rosemary, or |
| 1/2 teaspoon | ||
| dried | ||
| 1 | t | Chopped fresh savory, or 1/2 |
| teaspoon | ||
| dried | ||
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
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 1 1/2 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 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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