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Name: Braised Lamb Shanks in Port Wine Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 c Port wine; 6 sm Lamb shanks (7 lbs); 3 tb olive oil; 2 Bay Leaves; salt and pepper to taste; 3 c Chicken Stock; 1/2 lb Shiitake mushrooms; 10 lg cloves Garlic split; 1 tb fresh rosemary Chopped, (or 1 tspn dried rosemary); 1/2 lb Brown mushrooms stemmed; 6 lg Shallots split

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INGREDIENTS

1 c Port wine
6 sm Lamb shanks ; (7 lbs)
3 tb olive oil
2 Bay Leaves
salt and pepper ; to taste
3 c Chicken Stock
1/2 lb Shiitake mushrooms
10 lg cloves Garlic ; split
1 tb fresh rosemary ; Chopped, (or 1 tspn dried rosemary)
1/2 lb Brown mushrooms ; stemmed
6 lg Shallots ; split

Servings

INSTRUCTIONS

Season shanks with salt and pepper to taste. Heat olive oil in roasting pan just large enough to hold shanks in single layer over medium-high heat. Add shanks and sear on all sides, 5 to 8 minutes total. Transfer to platter. Halve or quarter mushrooms if large. Add brown and shiitake mushrooms, garlic and shallots to pan. Cook, stirring occasionally, until lightly browned, about 2 minutes. Add stock, Port, rosemary and bay leaves. Bring to boil, scraping any bits sticking to pan. Add shanks. Cover with tight-fitting lid or foil. Bake at 350 degrees 45 minutes, then turn shanks. Continue baking until meat is tender and just starting to loosen from bone, 45 to 75 minutes. Set pan on counter until meat is cool enough to handle. Defat cooking juices by pouring into fat separator and skimming top layer or by pouring juices into bowl and freezing until fat solidifies. Pour some of sauce over shanks and arrange mushrooms on and around meat. Yields 6 servings. Each serving: 573 calories, 568 mg sodium, 100 mg cholesterol, 16 grams fat, 39 grams carbohydrates, 58 grams protein, 4.95 grams fiber. Recipe Source: Los Angeles Times - 01-13-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

NOTES

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Braised Lamb Shanks in Port Wine Sauce

1 c Port wine
6 sm Lamb shanks (7 lbs)
3 tb olive oil
2 Bay Leaves
 salt and pepper to taste
3 c Chicken Stock
1/2 lb Shiitake mushrooms
10 lg cloves Garlic split
1 tb fresh rosemary Chopped, (or 1 tspn dried rosemary)
1/2 lb Brown mushrooms stemmed
6 lg Shallots split

Season shanks with salt and pepper to taste. Heat olive oil in  roasting pan just large enough to hold shanks in single layer over  medium-high heat. Add shanks and sear on all sides, 5 to 8 minutes  total. Transfer to platter. Halve or quarter mushrooms if large. Add  brown and shiitake mushrooms, garlic and shallots to pan. Cook,  stirring occasionally, until lightly browned, about 2 minutes. Add  stock, Port, rosemary and bay leaves. Bring to boil, scraping any  bits sticking to pan. Add shanks. Cover with tight-fitting lid or  foil. Bake at 350 degrees 45 minutes, then turn shanks. Continue  baking until meat is tender and just starting to loosen from bone, 45  to 75 minutes. Set pan on counter until meat is cool enough to  handle. Defat cooking juices by pouring into fat separator and  skimming top layer or by pouring juices into bowl and freezing until  fat solidifies. Pour some of sauce over shanks and arrange mushrooms  on and around meat. Yields 6 servings.    Each serving: 573 calories, 568 mg sodium, 100 mg cholesterol, 16  grams fat, 39 grams carbohydrates, 58 grams protein, 4.95 grams fiber.    Recipe Source: Los Angeles Times - 01-13-1999    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (932g)
Recipe Makes: 6

Calories: 1402
Calories from Fat: 783 (56%)

Amt Per Serving		% DV

	Total Fat 87g	116 %
	Saturated Fat 39.9g	200 %
	Monounsaturated Fat 36.6g
	Polyunsanturated Fat 4.7g
Cholesterol 359.4mg		111 %
Sodium 1103.1mg		38 %
Potassium 2412.8mg		63 %
Total Carbohydrate 27.6g		8 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 26.9g
Protein 109.6g		157 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1402

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