One-pot lamb shanks with but­ton mush­rooms

Stanthorpe Border Post - - LIFE TASTE -

SERVES: 4 In­gre­di­ents

50g ( 1⁄ cup) plain flour, to dust 3 4 lamb shanks, Frenched

1½ tbs olive oil

½ bot­tle red wine

12 es­chalots, peeled

1 bunch thyme, half trussed, half leaves picked

400g but­ton mush­rooms, cleaned and trimmed

Salt and pep­per, to sea­son Creamy po­lenta, to serve (¾ cup with 750ml mix of chicken stock and milk, but­ter and finely grated parme­san)


Pre­heat the oven to 160C. Place the flour into a large bowl and sea­son well with salt and pep­per.

Dust the lamb shanks in the flour mix­ture, shak­ing off any ex­cess.

Heat 1 tbs oil in a large, heavy-based, oven­proof saucepan over medium-high heat.

Cook the shanks for 5 min­utes, turn­ing, un­til browned.

Re­move and set aside. Pour in the wine and boil for 5 min­utes to cook off the al­co­hol.

Re­turn the shanks to the pan with the es­chalots and trussed thyme. Pour in enough wa­ter to sub­merge the shanks and bring up to a sim­mer.

Cover the sur­face with a piece of bak­ing pa­per then cover with a lid and place in the oven for 1.5 hours.

Care­fully re­move the pan from the oven and turn the shanks over, top­ping up with wa­ter if nec­es­sary.

Add the mush­rooms and cover with the bak­ing pa­per and lid, then re­turn to the oven for a fur­ther 1.5 hours or un­til the shank meat is fall­ing from the bone.

Mean­while, heat the re­main­ing 2 tsp oil in a small fry­ing pan over medium heat. Toast the re­main­ing thyme un­til bright green, then re­move and set aside. Re­move the shanks from the pan and place in a bowl, loosely cov­ered with foil and set aside to rest. Place the pan over high heat.

Re­duce the sauce for 10–12 min­utes or un­til thick­ened and glossy.

Di­vide po­lenta among bowls and top with a shank, mush­rooms and es­chalots. Spoon over the sauce and scat­ter with toasted thyme to serve. Sea­son to taste with salt and pep­per.

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