Braised Italian Lamb With Mushrooms from Olive Magazine April 10 |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 2 |
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My husband probably wouldn’t eat this because of the mushrooms, (I would eiether hide them or leave them out for him) I can imagine everyone else loving it. This is based on a recipe from Piccolino restaurants which are based all over the UK Ingredients:
2 lamb shanks |
2 tablespoons olive oil |
400 g chopped tomatoes (tinned) |
200 ml red wine |
750 ml lamb stock (to just cover) |
2 sprigs thyme |
140 g sliced mixed mushrooms |
20 g butter |
1 garlic clove, crushed |
Directions:
1. Brown the lamb shanks in the oil and then place in a small deep casserole dish. Pour over the tomatoes and enough lamb stock to just cover. Add the thyme sprigs bring to a simmer, cover and cook for 2 hours until just tender.
2. Lift out lamb and keep warm whilst you bubble sauce to thicken.
3. Fry the mushrooms in butter with garlic and a few more thyme leaves. Return the lamb to the sauce serve with the mushrooms and serve crusty bread in a shallow bowl.
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