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Braised Lamb Shanks With Mushroom Bolognese

8 servings

8 lamb shanks
1 ½ spanish onions (1/2”dice)
3 cloves garlic, chopped
1 ¼ lb sliced button mushrooms
¾ lb sliced portabella mushrooms
1 cup red wine
2 cups veal or beef stock
1 can tomatoes (28 oz)
2 sprigs rosemary (chopped)

Season and sear shanks in pans and transfer to a roasting pan. Saute onions, garlic and rosemary until soft. Deglaze with red wine and pour over shanks. Saute mushrooms at medium high heat. Add to roasting pan.
Warm stock and tomatoes. Add to shanks. Liquid should come halfway up shanks.
Cover and braise until tender (approx. 1.5-2 hours)
Remove shanks from sauce. Reduce sauce and check seasoning.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

Visit Tracey Black's website Epicuria.


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