Recipe Lamb shanks with bacon and mushrooms : Practical and Delicious

Recipe Lamb shanks with bacon and mushrooms : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Lamb shanks with bacon and mushrooms. You are currently reading Recipe Lamb shanks with bacon and mushrooms : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Lamb shanks with bacon and mushrooms requires 20m, cook 2h 10m and serve 6. Caution: allergy Contains soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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.

Ingredients:

11 Ingredients

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  18 small French shallots
  
  
  


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  1 tbsp olive oil
  
  
  


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  6 lamb shanks, French trimmed
  
  
  


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  200g button mushrooms, thickly sliced
  
  
  


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  4 bacon rashers, rind removed, coarsely chopped
  
  
  


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  2 celery sticks, trimmed, thinly sliced
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  500ml (2 cups) Massel beef stock (see note)
  
  
  


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  400g can diced tomatoes
  
  
  


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  3 fresh rosemary sprigs
  
  
  


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  80g baby spinach leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  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.
  
  
  


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  Step 2
  
  
  
  
  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.
  
  
  


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  Step 3
  
  
  
  
  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.
  
  
  


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  Step 4
  
  
  
  
  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.
  
  
  

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