Braised Italian Lamb With Mushrooms from Olive Magazine April 10

My husband probably wouldn’t eat this because of the mushrooms, (I would eiether hide them or leave them out for him) I can imagine everyone else loving it. This is based on a recipe from Piccolino restaurants which are based all over the UK

• Ready In: 2 hrs 10 mins
• Serves: 2

Ingredients

• 2  lamb shanks
• 2  tablespoons olive oil
• 400  g chopped tomatoes (tinned)
• 200  ml red wine
• 750  ml lamb stock (to just cover)
• 2  sprigs thyme
• 140  g  sliced mixed mushrooms
• 20  g butter
• 1  garlic clove, crushed

Directions

1. Brown the lamb shanks in the oil and then place in a small deep casserole dish. Pour over the tomatoes and enough lamb stock to just cover. Add the thyme sprigs bring to a simmer, cover and cook for 2 hours until just tender.
2. Lift out lamb and keep warm whilst you bubble sauce to thicken.
3. Fry the mushrooms in butter with garlic and a few more thyme leaves. Return the lamb to the sauce serve with the mushrooms and serve crusty bread in a shallow bowl.