During our last visit to London, my wife’s family treated us to a wonderful family dinner of Braised Lamb Shanks with Mushrooms. Served with creamy mashed potatoes, fresh parsley and a hearty red wine sauce, this dish is the perfect entree for an intimate Easter meal.
My wife’s cousin, Sara, was kind enough to share the recipe with us. This preparation serves four people, but you can easily double it for a larger gathering.
The sauce comes together quickly, thanks to a stock made with Knorr lamb stock cubes, which are available on Amazon and at some grocery stores. Serve on a bed of creamy mashed potatoes with a side of sautéed carrots and Brussels sprouts.
Braised Lamb Shanks with Mushrooms
- 4 Lamb Shanks
- 2 tbsp plain flour seasoned
- 1 tbsp olive oil
- 4 ounces baby onions peeled
- 2 garlic cloves crushed
- 4 ounces button mushrooms sliced
- 10 ounces red wine
- 10 ounces lamb stock made from a cube
- 3 tbsp chopped fresh flat leaf parsley
- Salt and freshly ground black pepper
- Mashed potatoes
- Steamed brussels sprouts
- Sauteed carrots
- Toss the lamb shanks in the seasoned flour and shake off the excess.
- Heat the oil in a flameproof casserole and cook the onions for 4-5 minutes, until they start to colour. Add the garlic and mushrooms and fry for a further 3-4 minutes, until golden.
- Remove from the pan and set aside. Add the lamb shanks to the pan and cook for 6-7 minutes, turning occasionally until browned all over.
- Return the mushrooms and onions to the pan and pour in wine and stock.
- Stir well and bring to a simmer. Cover and cook on a low heat for 1 hour until the sauce has thickened and the lamb is cooked through.
- Season to taste and stir in the parsley. Serve with creamy mashed potatoes.