Lamb shank and mushrooms
LAMB SHANK AND MUSHROOMS
SERVES 4-6
2 kg lamb shanks, with long bones or sawn into chunks 30 ml (2 T) olive oil 30 ml (2 T) balsamic
vinegar a few fresh rosemary
sprigs
10 whole garlic cloves,
peeled
1 pouch (20 g) dried mushrooms
500 ml (2 c) lamb or
vegetable stock salt and pepper butter extra olive oil
1 bunch of leeks,
chopped
250-500 ml (1-2 c)
white wine
1 kg assorted mushrooms, cut into large chunks 125 ml (½ c) chopped
fresh parsley grated zest of
1 lemon
TO SERVE pasta of your choice, mashed potatoes or freshly baked bread 1 In a dish, sprinkle the lamb shanks with the olive oil and vinegar, add the rosemary and garlic and marinate overnight.
2 Soak the dried mushrooms in the stock until soft. Set aside and reserve the stock.
3 Remove the meat from the marinade (reserve marinade). Season with salt and pepper. Heat some butter and olive oil in a castiron pot. Fry meat and leeks until brown.
4 Add the reserved marinade, wine, soaked mushrooms and reserved stock. Simmer for 2-2½ hours or until the meat is tender.
5 Fry the fresh mushrooms in oil and butter until just soft. Add to the shank pot and mix.
6 Sprinkle the parsley and lemon zest over.
7 Toserve Serve with your choice of starch.
Preparation
15 min Marinating Overnight Cooking 2½-3 hours