Lamb Shanks with Mushroom Bolognese
Martha Crites
David served this...
ingredients
- 6 T olive oil
- 4 lamb shanks
- Salt and pepper
- 3/4 lb mixed fresh mushrooms (shiitake, chanterelle etc)
- 1 T minced garlic
- 1 c diced onion (1/4 inch dice)
- 1/2 c diced carrot
- 1/2 c diced celery
- 2 c dry red wine
- 1 bay leaf
- 3 c chicken stock
- 3 cups chopped tomatoes, canned
- 3 T chopped fresh basil
- 1 T chopped fresh oregano
directions
- 1
Preheat oven to 300. Heat 3 T of oil in a large, deep ovenproof pot. Season shanks with salt and pepper and brown on all sides, about 10 minutes. Set aside.
- 2
Raise heat to medium, add remaining 3 T oil and add garlic. Sauté until light brown. Add onion, carrot, celery, sauté until light brown, 8 minutes.
- 3
Add wine and bay leaf, bring to a boil and cook until reduced by half. Add stock and tomatoes and bring to a boil again. Add more salt and pepper. Return meat to pot, cover and place in oven to braise until fork tender. 2 to 4 hours.
- 4
Let cool until room temperature. Remove meat and reserve separately. Cook pasta.
- 5
Pour defatted braising liquids into a sauce pan and bring to a boil. Simmer 10 minutes. Add basil and oregano.
- 6
Return shanks to sauce and simmer gently until just heated. Remove again and keep warm. Add mushrooms and pasta to sauce and heat gently until warm through. Pour onto large platter or divide among plates. Do not serve with cheese.
Source: Martha Crites
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