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Lamb shanks with bacon and mushrooms
Lamb shanks with bacon and mushrooms
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Prep Time:
20 minutes
Cook Time:
130 minutes
Total Time:
150 minutes
Braised shanks: tender meat falling off the bone, paired with creamy cheesy mash. Perfect for winter.
Ingredients:
  • 18 small French shallots
  • 18.20 gm olive oil
  • 6 lamb shanks, French trimmed
  • 200g button mushrooms, thickly sliced
  • 4 bacon rashers, rind removed, coarsely chopped
  • 2 celery sticks, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 500ml (2 cups) beef stock (see note)
  • 3 fresh rosemary sprigs
  • 80g baby spinach leaves
Instructions:
  • Make a small incision in the base of each shallot using a sharp knife. Place them in a heatproof bowl and pour boiling water over them. Let them sit for 5 minutes, then drain and peel, keeping the bases intact. Cut the shallots in half.
  • In a large saucepan or stockpot over medium-high heat, brown 2 lamb shanks in oil for about 5 minutes, turning occasionally. Transfer to a plate and brown the rest of the lamb shanks in batches, reheating the pan as needed.
  • Place shallot, mushroom, bacon, celery, and garlic in the pan. Sauté for 5 minutes until softened. Increase heat to high, then stir in stock, tomato, and rosemary. Bring to a boil, then reduce heat to low. Return lamb shanks to the pan, cover, and simmer for 1 1/2 hours until lamb is tender and falls off the bone. Transfer lamb shanks to a plate and cover with foil to keep warm.
  • Crank up the heat and let the sauce simmer for 10-15 minutes until it thickens by half. Season with salt and pepper, then add the spinach and stir till wilted. Return the lamb shanks to the pan, coat them in the sauce, and heat through.

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