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Lamb Shanks with Wild Mushrooms

This is very deeply flavored dish. I choose to add zucchini, but you could use green beans or leave out the vegetable and serve over pasta or rice, as alternatives.

What you need

  1. 2 large lamb shanks
  2. 8 cloves garlic, finely chopped (don't mince or crush)
  3. Olive Oil
  4. 1 oz. dried wild mushrooms - I like porcini, but you could use a combination
    5. mushroom stock (from rehydrating mushrooms)
  5. 1 1/2 cups dry red wine
  6. 1 cups beef broth
  7. 1 strip lemon rind, pith removed
  8. 1-2 tbl minced fresh rosemary
  9. Kosher or Sea Salt
  10. Black Pepper
  11. 2 - 1 inch diameter zucchini, cut into thick slices
  12. 1-2 tbl dijon mustard

How to make it

  1. Preheat oven to 300º and heat a deep pot with oil over medium-high heat
  2. Salt & Pepper the shanks and sear both sides in olive oil until well browned - about 4 minutes per side
  3. Add rosemary and garlic & stir
  4. Add red wine, mushroom broth, beef broth and lemon rind
  5. Bring to a simmer then transfer to oven for 2 hours
  6. Reduce heat to 200º and add zucchini.
  7. Continue cooking for about 1 hour
  8. Remove meat and zucchini, discard bones and tear meat into serving size pieces
  9. Add dijon to sauce and reduce slightly - adjust seasoning and serve with meat and zucchini

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