Pan‑fried Lamb Shank with Potatoes and Mushrooms
Pan‑fried lamb shank with potatoes and mushrooms is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 Garlic cloves
- 4 small lamb shanks (pre‑cooked, with bone)
- Salt
- Pepper (freshly ground)
- vegetable oil
- 2 sprigs Rosemary
- 1 sprig sage
- 3 sprigs thyme
- 1 tbsp butter
- 600 g small waxy potatoes
- 1 tsp sherry vinegar
- 200 ml dry white wine
- 100 ml lamb stock
- 200 g shiitake mushrooms
- 200 g enoki mushrooms
- 2 tbsp clarified butter
Instructions
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1.
Preheat the oven to 200°C (400°F) with fan and top heat.
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2.
Peel the garlic and cut into thin slices.
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3.
Wash the lamb shanks, pat dry, rub with salt and pepper, and pierce with the garlic. In a roasting pan, heat 2 tbsp oil and sauté the herbs. Add the butter, place the shanks in the pan, and sear in the preheated oven for about 25 minutes. Reduce the heat to 140°C (280°F) and cook the meat for an additional ~2 hours until tender.
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4.
Meanwhile, wash the potatoes thoroughly and boil them in salted water for about 25 minutes.
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5.
Clean the mushrooms and slice them thinly.
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6.
Remove the shanks from the oven, keep warm, and deglaze the pan with vinegar. Add wine and stock, simmer over medium heat for about 15 minutes. Strain into a new pot, season with salt and pepper. Add the mushrooms and simmer for another 2 minutes.
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7.
Drain the potatoes, let them steam dry, then brown in melted clarified butter until golden‑brown. Season with salt and pepper, combine with the mushrooms and lamb shanks on plates and serve.
