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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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Don't see the cut of lamb you need at the
store for your lamb recipe? Just ask your meat manager. Most
grocery stores will order your request immediately, and you will
receive it in a couple days!
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