Lamb Shanks With Bacon And Mushrooms

Shanks are a great cut for winter: cook until the meat is meltingly tender and falling off the bone, and serve them with cheesy mash.

The ingredient of Lamb Shanks With Bacon And Mushrooms

• 18 small french shallots
• 1 tbsp olive oil
• 6 lamb shanks french trimmed
• 200g button mushrooms thickly sliced
• 4 bacon rashers rind removed coarsely chopped
• 2 celery sticks trimmed thinly sliced
• 2 garlic cloves crushed
• 500ml 2 cups massel beef stock see note
• 400g can diced tomatoes
• 3 fresh rosemary sprigs
• 80g baby spinach leaves

The Instruction of lamb shanks with bacon and mushrooms

• use a sharp knife to make a small cut in the base of each shallot place in a heatproof bowl and cover with boiling water set aside for 5 minutes drain and peel leaving the bases intact cut in half
• heat the oil in a large saucepan or stockpot over medium high heat cook 2 lamb shanks turning occasionally for 5 minutes or until brown transfer to a plate repeat with the remaining lamb shanks reheating pan between batches
• add the shallot mushroom bacon celery and garlic to the pan cook stirring for 5 minutes or until soft increase heat to high add the stock tomato and rosemary bring to the boil reduce heat to low return the lamb shanks to the pan cover and cook for 1 1 2 hours or until the lamb is tender and falls off the bone transfer lamb shanks to a plate and cover with foil to keep warm
• increase heat to high simmer stirring occasionally for 10 15 minutes or until the sauce thickens and reduces by half season with salt and pepper add the spinach and stir until the spinach wilts return the lamb shanks to the pan and stir to coat cook until heated through

Nutritions of Lamb Shanks With Bacon And Mushrooms

fatContent: 368 06 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 36 grams protein
sodiumContent: 115 milligrams cholesterol

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