Description
Enjoy a delightful experience with One-Pot Lamb Shanks with Button Mushrooms, perfect for cozy dinners.
Ingredients
Scale
- 4 pieces Lamb Shanks (Choose meaty shanks for best flavor)
- 1/4 cup Flour (Gluten-free flour can be used)
- 1 tablespoon Olive Oil (Vegetable oil is an alternative)
- 300 grams Button Mushrooms (Substitute with cremini for deeper flavor)
- 4 pieces Eschalots (Shallots are a perfect replacement)
- 1 cup Red Wine (Use a good quality dry red)
- 2 teaspoons Thyme (Adjust quantity if using dried thyme)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 cups Polenta (Cornmeal is a suitable alternative)
- 1 tablespoon Extra Thyme (For garnish)
Instructions
- Preheat your oven to 160°C (320°F).
- Season the flour with salt and pepper, then dust the lamb shanks generously.
- Heat 1 tablespoon of olive oil in a large ovenproof saucepan over medium-high heat. Brown the lamb shanks for about 5 minutes.
- Pour in the red wine and bring it to a boil for 5 minutes.
- Return the shanks to the pan along with the eschalots and thyme. Cover with water and let it simmer.
- Cover with baking paper and a lid, then transfer to the oven. Cook for 1.5 hours.
- After 1.5 hours, turn the shanks over, add the button mushrooms, cover again, and return to the oven.
- Remove the shanks from the oven and let them rest.
- Simmer the sauce over high heat for 10-12 minutes until it’s thickened.
- Serve the shanks on a bed of creamy polenta topped with mushrooms and the rich sauce, finishing with toasted thyme.
Notes
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Method: Oven Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 shank
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: One Pot Lamb Shanks