Day: March 8, 2018
Easter is coming! We have three more weeks to go so it’s high time to give a try to an excellent lamb recipe!
Ingredients: 6 small lamb shanks, visible fat trimmed, salt and pepper, to taste, 3 tablespoons olive oil, 1/2 pound brown mushrooms, stemmed, 1/2 pound shiitake mushrooms, 10 cloves garlic, split, 6 large shallots, split, 3 cups chicken stock (or low-sodium chicken broth) 1 cup port wine, 1 tablespoon chopped fresh rosemary, 2 bay leaves
Methods: Preheat oven to 350 degrees F. Season shanks with salt and pepper to taste and set aside. Heat the olive oil in a roasting pan just large enough to hold shanks in a single layer over medium-high heat. Add the shanks and sear on all sides, about 5 to 8 minutes total. Transfer to a platter.
Halve or quarter the mushrooms if large. Add both the brown and shiitake mushrooms, garlic, and shallots to the pan. Cook, stirring occasionally, until lightly browned, about 2 minutes. Add stock, Port, rosemary and bay leaves. Bring to boil, scraping any bits that are sticking to the bottom of the pan.
Add the shanks. Cover with a tight-fitting lid or foil. Place the pan in the oven and bake at 350 degrees F 45 minutes, then turn the shanks. Continue baking until meat is tender and just starting to loosen from bone, about 45 to 75 minutes.
Set the pan on the counter until meat is cool enough to handle. Defat the cooking juices by pouring them into fat separator and skimming the top layer, or by pouring the juices into a bowl and freezing until the fat solidifies.
To serve, pour some of sauce over the shanks and arrange mushrooms on and around meat.