Topic · Meat & Poultry
Lamb Shank with Tarragon and Portobello Mushroom
Braised Lamb Shank with Tarragon and Portobello Mushroom
Braising lamb in veal stock with fresh herbs and vegetables yields an incredibly tender, flavourful dish that can be enjoyed year-round.
- 1 tbsp all-purpose flour
- 1 tbsp olive oil, extra virgin
- 4 unit lamb shanks, seasoned with salt and pepper
- 0.3 cup dry white wine
- 2 cups brown veal stock
- 1 large shallot, peeled and cut in half
- 1 medium carrot, peeled and sliced
- 1 medium celery stick, cut into little sticks
- 2 medium portobello mushrooms, quartered and sliced
- 2 large garlic cloves, peeled, split and germs removed
- 1 tbsp tarragon leaves, finely chopped
- 1 cup diced tomatoes, fresh or canned
- 0.16 tsp salt and pepper, to taste
Preheat your oven to 225ºC / 410ºF.
Sauté the shanks:
Lightly flour and season each shank.
Heat the olive oil in a large, heavy skillet pan over medium-high heat and brown shanks on all sides.
Set aside in a casserole and discard the excess fat from the pan.
Deglaze the pan with the wine.
Add veal stock and all remaining ingredients, and bring to a boil.
Pour stock over the shanks and bring to a boil again; cover with a lid.
Braise:
Braise in a preheated oven for at least 2 hours or until the meat is very tender, turning the shanks once or twice. Make sure that the meat stays always moist. Add stock or water as necessary.
Remove shanks to a serving platter. Spoon sauce over shanks and serve with soft polenta or small macaroni.
