4 (1/2 pound) lamb shanks |
1 cup flour |
essence, recipe follows |
3 tablespoons olive oil |
1 1/2 cups julienne onions |
4 cups sliced assorted wild mushrooms (chantrelles, shiitake, black trumpets, oysters, etc.) |
2 cups red wine |
3 quarts lamb stock |
2 tablespoons minced garlic |
2 bay leaves |
4 fresh sprigs of thyme |
1/4 cups finely chopped parsley |
1/2 pound new potatoes, quartered |
salt and black pepper |
2 tablespoons chopped green onions |
2 tablespoons brunoise red peppers |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
