"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

OREGANO LAMB SHANKS WITH PORTEBELLO MUSHROOMS Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for OREGANO LAMB SHANKS WITH PORTEBELLO MUSHROOMS, by , is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 (1 pound each) bone-in lamb shanks, trimmed
1/4 cup oil, divided
Kosher salt
Ground black pepper
1/2 cup finely diced onion
2 large Portobello mushrooms, diced
2 tablespoons minced garlic
3/4 cup dry red wine
2 tablespoons chopped fresh oregano or 2 1/2 teaspoons dried (or more to taste)
1 1/2 cups (8 ounces) diced plum tomatoes with the juice
3 cups beef broth
2 tablespoons potato starch plus 1 to 2 tablespoons cold water to make a paste
2 bay leaves

Directions:
Directions:
Preheat the oven to 350º. In a large bowl coat the lamb shanks with 1 tablespoon oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat.

Heat the oil in a large skillet. Add the lamb shanks one at a time making sure not to crowd them. Brown each shanks on all sides, then place them in a Dutch oven that has a tight fitting lid (you can use a crock pot). Pour off most of the fat from the pan but leave just enough to brown the vegetables, about 1 to 2 tablespoons. Add the onion and mushroom and cook, stirring occasionally, for 4 to 5 minutes. Add the garlic and cook, stirring constantly for 1 minute. Add the red wine, bring the mixture to a boil then immediately reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally. Add the oregano, tomatoes with juice and broth. Mix to combine then add the potato starch mixture.

Bring the mixture to a boil just until it thickens and then immediately remove it from the heat. Pour the sauce over the lamb shanks in the Dutch oven or crock pot. Add the bay leaves and cover. Cook for 1 hour, then reduce the heat to 300 degrees and cook for 45 minutes. Test to see if the lamb is tender. You may need to cook for an additional 15 to 30 minutes. If you’re making this in a crock pot you should cook at high for 2 1/2 to 3 hours or low for 5 to 6 hours.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!