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Chef
Caprial Pence's
Lamb Shanks with Wild
Mushroom Sauce Recipes
4 Servings
Ingredients
- 4 American lamb shanks, (about 1
pound each)
- 1 cup flour, for dusting
- 1 tablespoon olive oil
- 4 garlic cloves, chopped
- 1 pound wild mushrooms (such as
shiitake, oyster or chanterelle)
- ˝ cup red wine
- 2 cups lamb stock*
- 1 teaspoon fresh rosemary,
chopped (or ˝ teaspoon dried)
- Salt and pepper to taste
* A high-quality
vegetable stock could be substituted
for the lamb stock.
Preparation
Preheat oven to 350
degrees. Dredge the lamb shanks in the flour, then set 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 sauté until
the mushrooms are tender, 3 or 4 minutes. Add the wine and cook
for another 3 or 4 minutes, or until the wine has evaporated. Add
the stock and bring the mixture to a boil over high heat. Add the
rosemary, 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˝ hours. Serve the
lamb shanks with the wild mushroom sauce accompanied by rice.
For more exciting
lamb recipes, click here!
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