Lamb Shanks With Portobello Mushrooms And Dried Cranberries Recipe
Ingredients
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Lamb shanks | 6 Pound, trimmed | |
| Vegetable oil | 2 Tablespoon | |
| Dry red wine | 1 1/2 Cup (16 tbs) | |
| Beef broth | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cups cranberry juice cocktail | ||
| Garlic | 6 Clove (5gm), minced | |
| Rosemary | 4 Tablespoon, chopped | |
| 3 tablespoons flour mixed with | ||
| Red wine | 5 Tablespoon | |
| One 12-ounce bag frozen pearl onions, not defrosted | ||
| 12 to 16 ounces portobello mushrooms, cut into 1 1/2 x 3/4-inch strips | ||
| Dried cranberries | 3/4 Cup (16 tbs) | |
| One 12-ounce package extra-wide egg noodles, cooked according to package directions | ||
Directions
Preheat the oven to 350 F.
To prepare the lamb shanks, mix the flour, salt, and pepper in a large plastic bag.
Add the lamb shanks, 1 or 2 pieces at a time, shake to coat, and pat off the excess flour mixture.
In a large, wide, nonaluminum saucepan or Dutch oven, heat 2 tablespoons of the oil over high heat.
Brown the lamb in batches, turning to brown all sides.
If the drippings begin to burn, reduce the heat.
If necessary, add more oil.
Remove the lamb to a plate and pour off the fat.
Stir the wine, broth, and juice into the pan.
Bring to a boil, scraping up anv brown bits.
Stir in the garlic and 2 tablespoons of the rosemary.
Return the lamb to the pan and bring to a boil.
Cover the pan and bake for 1 hour.
Rearrange the shanks, putting the top ones on the bottom, and bake for an additional 1 1/4 to 1 1/2 hours, or until very tender when pierced with a fork.
Remove the lamb and immediately cover with waxed paper and foil and refrigerate.
Refrigerate the sauce separately until the fat rises to the top and solidifies.
To reheat the lamb, preheat the oven to 350°F.
Scrape the fat from the top of the sauce and discard.
Simmer the sauce for 10 minutes.
Remove from heat and, stirring brisklv, whisk in the flour dissolved in wine.
Add the remaining 2 tablespoons rosemary and bring to a boil, stirring constantly.
Place the shanks in a roasting pan and pour the sauce over.
Sprinkle with the pearl onions, mushrooms, and cranberries, pushing them into the sauce.
The lamb may be held, covered, at room temperature up to 4 hours.
Bake, covered, for 1 hour, or until bubbling and heated through.
To prepare the lamb shanks, mix the flour, salt, and pepper in a large plastic bag.
Add the lamb shanks, 1 or 2 pieces at a time, shake to coat, and pat off the excess flour mixture.
In a large, wide, nonaluminum saucepan or Dutch oven, heat 2 tablespoons of the oil over high heat.
Brown the lamb in batches, turning to brown all sides.
If the drippings begin to burn, reduce the heat.
If necessary, add more oil.
Remove the lamb to a plate and pour off the fat.
Stir the wine, broth, and juice into the pan.
Bring to a boil, scraping up anv brown bits.
Stir in the garlic and 2 tablespoons of the rosemary.
Return the lamb to the pan and bring to a boil.
Cover the pan and bake for 1 hour.
Rearrange the shanks, putting the top ones on the bottom, and bake for an additional 1 1/4 to 1 1/2 hours, or until very tender when pierced with a fork.
Remove the lamb and immediately cover with waxed paper and foil and refrigerate.
Refrigerate the sauce separately until the fat rises to the top and solidifies.
To reheat the lamb, preheat the oven to 350°F.
Scrape the fat from the top of the sauce and discard.
Simmer the sauce for 10 minutes.
Remove from heat and, stirring brisklv, whisk in the flour dissolved in wine.
Add the remaining 2 tablespoons rosemary and bring to a boil, stirring constantly.
Place the shanks in a roasting pan and pour the sauce over.
Sprinkle with the pearl onions, mushrooms, and cranberries, pushing them into the sauce.
The lamb may be held, covered, at room temperature up to 4 hours.
Bake, covered, for 1 hour, or until bubbling and heated through.
Chef
