Lamb Shank

 

Ingredients:

1 Lamb shank, ca. 1 to 11/2 pounds.
1 Medium sweet onion, sliced.
11/2 Cup beef stock.
11/2 Cup red wine.
4 Bay leaves.
4 Cremini mushrooms, stems removed and thickly sliced.
4± Cloves of minced garlic.

Directions:

Salt and pepper the shank & dredge in flour.

Fry the shank until golden brown on each side. Set aside.

Add the onions and mushrooms to the skillet and cook over medium heat until the onions are soft.

Add the wine and cook until the mixture is reduced approaching being slightly syrupy. Remove.

Return the shank to the skillet, season with thyme, majoram & sage and cover with the onion-mushroom mixture.

Add the garlic and bay leaves to the skillet. Then add the beef stock.

Cover the skillet with a tight lid and place in a 375° oven for 2 hours 15 minutes.

2 Servings with some leftover.

NOTES:

This recipe is taken pretty closely from one found on http://www.food.com.

It was Easter, but this will be good any time if you can find lamb shank in the store.