Braised Lamb Shanks with Mushrooms & Red Wine Sauce

By á-4010

Ingredients

• 8 lamb shanks
• 1-1/2 yellow onions (1/2" dice)
• 3 cloves garlic, chopped
• 1 lb sliced chanterelles mushrooms
• 1 lb sliced portabella mushrooms
• 2 cups Pinot Noir
• 1 cups veal or beef stock
• 1 can diced tomatoes (28 oz)
• 2 sprigs thyme (chopped)

Details

Servings 8

Preparation

Step 1

Season and sear shanks in pans and transfer to a roasting pan. Saute onions, garlic and thyme until soft. Deglaze with red wine and pour over shanks. Saute mushrooms at medium high heat. Add to roasting pan.
Warm stock and tomatoes. Add to shanks. Liquid should come halfway up shanks.
Cover and braise @ 250° until tender (approx. 2- 2-½ hours).

Remove shanks from sauce. Reduce sauce and check seasoning.