Lamb Shanks with Porcini Mushrooms

Lamb is a full flavored meat and when the cooking method compliments the flavor you end up with a spectacular dish - all you need is the right recipe and this one is perfect!

Ingredients

  • High Heat cooking oil  ·  1 tablespoon 
  • Lamb Shanks  ·  4 
  • Carrots, small dice  ·  2 
  • Celery ribs, small dice  ·  2 
  • Onion, small dice  ·  1 
  • Tomato Paste  ·  1/4 cup 
  • Red wine  ·  2 cups 
  • Mushroom Broth  ·  2 cups 
  • Bay leaf  ·  1 
  • Dried Porcinis, soaked  ·  2 ounces 
  • Porcini Powder  ·  1 ounce 
  • Salt and Pepper to taste  ·   

Instructions

Watch this Recipe on our Epicurean Kitchen Channel

In a large dutch oven, heat the oil over medium high heat.

Season lamb shanks generously with salt and pepper and sear until they are a deep brown on all sides.

Remove from pot and add the carrots, celery and onion and saute until brown and softened, 3-4 minutes.

Add tomato paste and cook until it has darkened to a brick red color another 2-3 minutes.

Add the red wine, mushroom broth, bay leaf, porcinis, porcini powder, bring to a simmer, add the lamb shanks, and let simmer on low heat, partially covered for 3 hours or until the lamb is tender and is easily pierced with a fork.

Serve right away with the braising liquid over mashed potatoes or polenta and enjoy with Enchant Trinity a deeply delicious wine blend of Grenache, Syrah and Mourvèdre in the style of Châteauneuf-du-Pape.