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Lamb Shanks With Portobello Mushrooms And Dried Cranberries

Chef.at.Home's picture
Ingredients
  Flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Lamb shanks 6 Pound, trimmed of fat (Six 1 Pound Pieces)
  Vegetable oil 2 Tablespoon
  Dry red wine 1 1⁄2 Cup (24 tbs)
  Beef broth 1 1⁄2 Cup (24 tbs)
  Cranberry juice cocktail 1 1⁄2 Cup (24 tbs)
  Garlic 6 Clove (30 gm), minced
  Chopped fresh rosemary 4 Tablespoon
  Flour 3 Tablespoon, mixed with red wine
  Red wine 5 Tablespoon
  Frozen pearl onions 12 Ounce, not defrosted (1 Bag)
  Portobello mushrooms 16 Ounce, cut into 1 1/2 x 3/4-inch strips
  Dried cranberries 3⁄4 Cup (12 tbs)
  Extra wide egg noodles 12 Ounce, cooked according to package directions (1 Package)
Directions

Preheat the oven to 350 F.
To prepare the lamb shanks, mix the flour, salt, and pepper in a large plastic bag.
Add the lamb shanks, 1 or 2 pieces at a time, shake to coat, and pat off the excess flour mixture.
In a large, wide, nonaluminum saucepan or Dutch oven, heat 2 tablespoons of the oil over high heat.
Brown the lamb in batches, turning to brown all sides.
If the drippings begin to burn, reduce the heat.
If necessary, add more oil.
Remove the lamb to a plate and pour off the fat.
Stir the wine, broth, and juice into the pan.
Bring to a boil, scraping up anv brown bits.
Stir in the garlic and 2 tablespoons of the rosemary.
Return the lamb to the pan and bring to a boil.
Cover the pan and bake for 1 hour.
Rearrange the shanks, putting the top ones on the bottom, and bake for an additional 1 1/4 to 1 1/2 hours, or until very tender when pierced with a fork.
Remove the lamb and immediately cover with waxed paper and foil and refrigerate.
Refrigerate the sauce separately until the fat rises to the top and solidifies.
To reheat the lamb, preheat the oven to 350°F.
Scrape the fat from the top of the sauce and discard.
Simmer the sauce for 10 minutes.
Remove from heat and, stirring brisklv, whisk in the flour dissolved in wine.
Add the remaining 2 tablespoons rosemary and bring to a boil, stirring constantly.
Place the shanks in a roasting pan and pour the sauce over.
Sprinkle with the pearl onions, mushrooms, and cranberries, pushing them into the sauce.
The lamb may be held, covered, at room temperature up to 4 hours.
Bake, covered, for 1 hour, or until bubbling and heated through.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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