Braised Lamb Shank and Porcini Mushrooms in Cabernet
Lamb is one of those meats you either love or hate. Unless of course your me. I love lamb and at times I hate it. Since lamb is such a full flavored meat and a bit gamey the cooking method must compliment it’s full flavor. Otherwise you end up missing out on some pretty spectacular food. This recipe is a good reason why one should not give up on food just because you haven’t figured out the right way to prepare it.
2-3 Lamb Shanks
.750 ML Cabernet Sauvignon or full bodied red wine
1 25 Oz can crushed or whole San Marzano tomatoes
1 pound baby carrots
8 Oz porcini mushrooms
6-7 cloves smashed garlic
2 sprigs fresh rosemary
2 bay leafs
Olive oil for browning meat
Crushed black pepper to taste
Salt to taste.
Preheat oven to 375
Cover porcini mushrooms with warm water.
Tip: Dried porcini mushrooms will have some sediment in them. be careful when adding the liquid. the sediment will be at the bottom. Do not let this get into your dish!
Salt and pepper lamb shanks and brown in a Dutch oven over medium high heat. Add garlic, bay leafs and rosemary and saute fro 3-4 minutes stirring frequently. Add wine and tomatoes, porcini mushrooms and cracked black pepper. along with the soaking liquid. bring to a boil. cover and bake in a 350-375 degree oven for 2 1/2 – 3 hours. Turn lamb shanks at the halfway point. Remove cover for the last 20 minutes to help reduce the sauce. Serve over egg noodles or pasta.