Lamb Shanks With Wild Mushroom Sauce

• 4 lamb shanks about 1 pound/500 g each
• plain flour 1 cup All-purpose, for dusting
• 1 tablespoon olive oil
• 4 cloves garlic chopped
• 1 pound wild mushrooms
• 1/2 cup red wine
• 2 cups lamb stock
• 1 teaspoon fresh rosemary tsp Chopped, or 1/2 dried
• 1 teaspoon savory tsp Chopped fresh, or 1/2 dried
• salt
• freshly ground black pepper

1. Preheat the oven to 350 degrees F/175 degrees C/gas mark 4.
2. Dredge the lamb shanks in the flour and set them aside.
3. In a roasting pan on the stove over high heat, heat the olive oil until smoking hot. Add the lamb shanks and brown them well, 4 or 5 minutes per side. Add the garlic and mushrooms and saute until the mushrooms are tender, 3 or 4 minutes. Add the wine and cook for another 3 or 4 minutes, or until half the wine has evaporated. Add the stock and bring the mixture to a boil over high heat. Add the rosemary, savory, and salt and pepper to taste.
4. Cover the roasting pan with a lid or aluminum foil and place it in the oven. Bake until the lamb is tender, 1 to 1 1/2 hours.
5. Serve the Lamb Shanks with the Wild Mushroom sauce and accompanied by rice.

flour, olive oil, garlic, mushrooms, red wine, lamb stock, rosemary, fresh, salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Lamb-Shanks-With-Wild-Mushroom-Sauce-1663460 (may not work)