Lamb Shanks with Bacon and Mushrooms

Preparation time: 10 minutes

Cook time: 2 hours

Nutrition facts (per serving): 379 cal (11g fat, 34g protein, 3g fiber)

Lamb shanks cooked with mushrooms is a fancy meal to serve on the special dinners. These shanks are cooked with juicy veggies and herbs to make the best blend of flavors.

Ingredients (6 servings)

18 small French shallots

1 tablespoon olive oil

6 lamb shanks, French trimmed

7 ounces button mushrooms, sliced

4 bacon rashers, rind removed, chopped

2 celery sticks, trimmed, thinly sliced

2 garlic cloves, crushed

2 cups beef stock

2 ounces can dice tomatoes

3 fresh rosemary sprigs

3 ounces baby spinach leaves

Preparation

Use a knife to carve a small cut in the base of each shallot. Place the shallots in a bowl and pour in boiling water. Set aside for 5 minutes. Drain, peel and cut in half. Pour oil into a suitable saucepan over medium-high heat. Cook 2 lamb shanks, for 5 minutes per side until brown. Transfer to a suitable plate. Repeat the same steps with the remaining lamb shanks, reheating pan between batches. Add the shallots, mushrooms, bacon, celery, and garlic to the pan. Sauté for 5 minutes until soft. Increase heat to high. Add the stock, tomato, and rosemary. Bring to the boil. Reduce the heat to low. Return the lamb shanks to the pan. Cover and then continue cooking for about 1 ½ hour until the lamb is soft and falls off the bone. Now transfer the lamb shanks to a plate and cover with foil. Increase the heat to high. Simmer, with occasional stirring, for 10-15 minutes until the sauce thickens and reduces by half. Season with salt and black pepper. Stir in the spinach leaves and continue cooking until they are wilted. Return the lamb shanks to the pan and stir to coat. Cook until heated through.