Title: Lamb Shanks with Wild Mushroom Sauce
Categories: Caprial2
Yield: 1 servings

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

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.