| 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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