Braised Lamb Shanks In Port Wine Sauce

Braised Lamb Shanks In Port Wine Sauce

6  small  Lamb shanks - (7 lbs) -- visible fat trimmed
Salt and pepper -- to taste
3  tablespoons  Olive oil
1/2 pound  Brown mushrooms -- stemmed
1/2 pound  Shiitake mushrooms
10 large  Garlic cloves -- split
6  large  Shallots -- split
3 cups  Chicken stock (or low-sodium chicken broth)
1  cup  Port wine
1 tablespoon  Chopped fresh rosemary (or 1 tsp dried rosemary)
2 Bay leaves

Season shanks with salt and pepper to taste.  Heat olive oil in roasting pan
just large enough to hold shanks in single layer over medium-high heat. Add
shanks and sear on all sides, 5 to 8 minutes total.  Transfer to platter.  Halve
or quarter mushrooms if large.  Add brown and shiitake mushrooms, garlic and
shallots to pan.  Cook, stirring occasionally, until lightly browned, about 2
minutes.  Add stock, Port, rosemary and bay leaves.  Bring to boil, scraping any
bits sticking to pan.  Add shanks.  Cover with tight-fitting lid or foil.   Bake
at 350 degrees 45 minutes, then turn shanks.  Continue baking until meat is
tender and just starting to loosen from bone, 45 to 75 minutes.  Set pan on
counter until meat is cool enough to handle.  Defat cooking juices by pouring
into fat separator and skimming top layer or by pouring juices into bowl and
freezing until fat solidifies.  Pour some of sauce over shanks and arrange
mushrooms on and around meat.  Yields 6 servings.

Each serving:  573 calories, 568 mg sodium, 100 mg cholesterol, 16 grams
fat, 39 grams carbohydrates, 58 grams protein, 4.95 grams fiber.

 Recipe Source:
Los Angeles Times

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Source:

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