Sunday, August 19, 2012


serves six

18 small French shallots
1 tablespoon olive oil
6 lamb shanks, French trimmed
200 grams button mushrooms, thickly sliced
4 bacon rashers, rind removed, coarsely chopped
2 celery sticks, trimmed, thinly sliced
2 garlic cloves, crushed
500 ml (2 cups) beef stock
400 grams can diced tomatoes
3 fresh rosemary sprigs
80 grams baby spinach leaves

Use a sharp knife to make a small cut in the base of each shallot. Place in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain and peel, leaving the bases intact. Cut in half.

Heat the oil in a large saucepan or stockpot over medium-high heat. Cook 2 lamb shanks, turning occasionally, for 5 minutes or until brown. Transfer to a plate. Repeat with the remaining lamb shanks, reheating pan between batches.

Add the shallot, mushroom, bacon, celery and garlic to the pan. Cook, stirring, for 5 minutes or until soft. Increase heat to high. Add the stock, tomato and rosemary. Bring to the boil. Reduce heat to low. Return the lamb shanks to the pan. Cover and cook for 1 1/2 hours or until the lamb is tender and falls off the bone. Transfer lamb shanks to a plate and cover with foil to keep warm.

Increase heat to high. Simmer, stirring occasionally, for 10-15 minutes or until the sauce thickens and reduces by half. Season with salt and pepper. Add the spinach and stir until the spinach wilts. Return the lamb shanks to the pan and stir to coat. Cook until heated through.

bacon recipe courtesy of: Michelle Southan, Australian Good Taste, July 2010, page 9

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