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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.


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2 of 2 people found the following review helpful:
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Lamb Shanks, October 5, 2004 - 08:47 PM
Reviewer: Susen from Covina, CA, USA
Incredibly easy to make. A great recipe to be converted to a slow cooker for a busy family. I upped the seasonings and it was done in an hour and a half. I can only imagine how flavorful it would have been had I have been able to cook it longer. It was every bit as good as our local restuarant that is famous for it! Bravo! The combination of the mashed potatoes and carrots definately sets a pretty fall plate.

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