Braised Italian lamb with mushrooms

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• Annette

  03 September 2010

  Annette commented on this recipe

  Where are the nutrition guidelines for this recipe?? Cals etc???

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• Nennepus

  25 October 2010

  Nennepus rated and commented on this recipe

  

  I cooked this on friday night, was rather disappointed... Cooking it with a lid makes the sauce watery - rather like a thin tomato soup! The mushrooms were good though... If I'd ever cook it again, I'd have less but stronger stock, cook it without a lid, to get the sauce thickened and add much more herbs and spices to the dish.

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• ribs105

  13 February 2011

  ribs105 rated and commented on this recipe

  

  Hi, I tried this and added stronger stock with some more herbs - was very nice!

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• Vicki Food

  15 February 2011

  Vicki Food rated and commented on this recipe

  

  Took note of the comments about watery sauce and made a few small tweaks to the recipe. Firstly, rolled the shanks in flour seasoned with salt and ground pepper before cooking and put to one side before cooking. When cooking the onions, i added a sprinkle of flour to the pan once they had softened, stirred well and cooked a little longer. I didnt add any stock at all, but increased the red wine to about 3/5ths of a bottle (prob about 400-450ml). Cooked in the oven in a casserole dish covered loosely with foil for 3 hours. Ate it last night, lovely thick rich sauce, super tender meat. Hubby very happy!

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• avinago

  09 October 2011

  avinago commented on this recipe

  Made this on Friday, I roasted the shanks for six hours and made the sauce seperatley, adding garlic butter with 1 stock cube with tomatoes and chateu nuf de pape eceptional my guests said!

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• CSCollins

  17 October 2011

  CSCollins rated and commented on this recipe

  

  Used this as a basis for a lovely thick lamb casserole for 4. We had 4 large stewing lamb necks, carrots, turnips and leeks. Coated the lamb in seasoned flour, browned in casserole dish on hob, then once browned all over removed the meat and fried off the leek. Added veg, 200ml red wine, thyme sprigs & 1 tin of tomatoes, then placed lamb back in dish and topped up with beef stock. Covered and put in oven for 2 1/2 hours on 180c. Served with mash potato. Delicious! - meat fell apart. Didn't follow other Lamb Stew recipies as they seemed too watery. Will keep this version in recipe binder for frequent use. Mmmm mmmmm.

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• Wilki

  21 March 2012

  Wilki commented on this recipe

  where is the oven temperature listed?

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• Neil J Garrard

  30 September 2012

  Neil J Garrard rated and commented on this recipe

  

  Nice dish, cooked for 2 hrs at 180, and 2 at 150 in a fan oven, stock thickened nicely.

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• Francoise

  28 April 2013

  Francoise rated and commented on this recipe

  

  Very easy and tasty, and the kids enjoyed it too. I only used a little bit of wine and more lamb stock instead.

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Ingredients

• 2 lamb shanks
• oil
• 1 x 400g can of chopped tomatoes
• 200ml red wine
• lamb stock
• 2 sprigs thyme , plus a few extra leaves
• 140g mixed mushrooms , sliced
• butter
• 1 garlic clove , crushed
• crusty bread , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 30 mins

Cook 2 hrs 30 mins

Ingredients

• 2 lamb shanks
• oil
• 1 x 400g can of chopped tomatoes
• 200ml red wine
• lamb stock
• 2 sprigs thyme , plus a few extra leaves
• 140g mixed mushrooms , sliced
• butter
• 1 garlic clove , crushed
• crusty bread , to serve

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