Braised Italian Lamb With Mushrooms from Olive Magazine April 10

• 2 lamb shanks
• 2 tablespoons olive oil
• 400 g chopped tomatoes (tinned)
• 200 ml red wine
• 750 ml lamb stock (to just cover)
• 2 sprigs thyme
• 140 g sliced mixed mushrooms
• 20 g butter
• 1 garlic clove, crushed

1. Brown the lamb shanks in the oil and then place in a small deep casserole dish.
2. Pour over the tomatoes and enough lamb stock to just cover.
3. Add the thyme sprigs bring to a simmer, cover and cook for 2 hours until just tender.
4. Lift out lamb and keep warm whilst you bubble sauce to thicken.
5. Fry the mushrooms in butter with garlic and a few more thyme leaves.
6. Return the lamb to the sauce serve with the mushrooms and serve crusty bread in a shallow bowl.

lamb shanks, olive oil, tomatoes, red wine, lamb stock, thyme, mixed mushrooms, butter, garlic

Taken from www.food.com/recipe/braised-italian-lamb-with-mushrooms-from-olive-magazine-april-10-426348 (may not work)