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.

Preparation Time

20 - 30 minutes

Cooking Time

130 minutes

Ingredients (serves 6)

  • 18 small French shallots
  • 1 tbs 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) beef stock (see note)
  • 400g can diced tomatoes
  • 3 fresh rosemary sprigs
  • 80g baby spinach leaves

Method

  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.
  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.
  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.
  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.