Braised Italian Lamb With Mushrooms from Olive Magazine April 10

Name: Braised Italian Lamb With Mushrooms from Olive Magazine April 10
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 2 serving(s)
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

Submitted by cakeinmyface

"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"

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Ready In:: 2hrs 10mins
Ingredients:: 9
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

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.
Lift out lamb and keep warm whilst you bubble sauce to thicken.
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.