Slow-roasted lamb shanks are full of rich flavor. The addition of earthy mushrooms to the sauce puts this recipe over the top in tastes of the season.
4 lamb shanks, about 1 pound each
1 cup unbleached all purpose flour, for dredging
1 tablespoon olive oil
4 garlic cloves, peeled and chopped
1 pound wild mushrooms, chopped (shiitakes)
½ cup red wine
2 cups vegetable broth
1 teaspoon chopped fresh rosemary
Salt and pepper to taste
1. Preheat the oven to 350 degrees F.
2. Dredge the lamb shanks in flour and set aside.
3. In a roasting pan over high heat, heat the olive oil until smoking hot.
4. Brown the lamb shanks for about 4 or 5 minute per side or until well caramelized.
5. Add the garlic and mushrooms and cook until tender, about 4 minutes.
6. Add the red wine and cook until the wine has evaporated, about 4 minutes. Add the vegetable broth and bring the mixture to a boil.
7. Add the rosemary and salt and pepper. Cover the pan with a lid or aluminum foil and place in the preheated oven. Roast until the lamb is tender, about 1 to 1 1/2 hours. Serve with the wild mushroom pan sauce.
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