| 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 |
tb |
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 |
ts |
Chopped fresh rosemary; or 1/2 teaspoon |
|
|
; dried |
| 1 |
ts |
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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