Lamb Shanks With Portobello Mushrooms And Dried Cranberries Recipe




 Flour1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Lamb shanks6 Pound, trimmed of fat (Six 1 Pound Pieces)
 Vegetable oil2 Tablespoon
 Dry red wine1 1⁄2 Cup (24 tbs)
 Beef broth1 1⁄2 Cup (24 tbs)
 Cranberry juice cocktail1 1⁄2 Cup (24 tbs)
 Garlic6 Clove (30 gm), minced
 Chopped fresh rosemary4 Tablespoon
 Flour3 Tablespoon, mixed with red wine
 Red wine5 Tablespoon
 Frozen pearl onions12 Ounce, not defrosted (1 Bag)
 Portobello mushrooms16 Ounce, cut into 1 1/2 x 3/4-inch strips
 Dried cranberries3⁄4 Cup (12 tbs)
 Extra wide egg noodles12 Ounce, cooked according to package directions (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 9062 Calories from Fat 3635

% Daily Value*

Total Fat 422 g649.6%

Saturated Fat 170.3 g851.6%

Trans Fat 0 g

Cholesterol 2218.3 mg739.4%

Sodium 4904.7 mg204.4%

Total Carbohydrates 590 g196.7%

Dietary Fiber 36.1 g144.4%

Sugars 152.2 g

Protein 590 g1179.4%

Vitamin A 41.6% Vitamin C 310.7%

Calcium 450.8% Iron 408.2%

*Based on a 2000 Calorie diet


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.