Posted by Jeremy on Feb 09, 2010
6 small lamb shanks, about 7 pounds total, trimmed of visible fat Salt, pepper
3 tablespoons olive oil
1/2 pound brown mushrooms, stemmed, halved or quartered if large
1/2 pound shiitake mushrooms, halved or quartered if large
10 large cloves garlic, peeled, split
6 large shallots, peeled, split
3 cups chicken stock or low-sodium chicken broth
1 cup FICKLIN Vineyards Port
1 tablespoon chopped fresh rosemary or I teaspoon dried
2 bay leaves
Serve with the gratin or, if you prefer, polenta, mashed potatoes, rice or noodles. The shanks can be refrigerated, covered, 1 to 3 days or frozen up to 1 month. Let meat come room temperature before re-heating.
• Season shanks with salt and pepper to taste.
• Heat olive oil in roasting pan just large enough to hold shanks in single layer over medium-high heat. Add shanks and sear on all sides, 5 to 8 minutes total. Transfer to platter.
• Add brown and shiitake mushrooms, garlic and shallots to pan. Cook, stirring occasionally, until lightly browned, about 2 minutes. Add stock, Port, rosemary and bay leaves. Bring to boil, scraping any bits sticking to pan. Add shanks. Cover with tight-fitting lid or foil.
• Bake at 350 degrees 45 minutes, then turn shanks. Continue baking until meat is tender and just starting to loosen from bone, 45 to 75 minutes. Set pan on counter until meat is cool enough to handle.
• De-fat cooking juices by pouring into fat separator and skimming top layer or by pouring juices into bowl and freezing until fat solidifies. Pour some of sauce over shanks and arrange mushrooms on and around meat.
6 servings. Each serving: 573 calories, 568 mg sodium, 100 mg cholesterol, 16 grams fat, 39 grams carbohydrates, 58 grams protein, 4.95 grams fiber.