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Braised Lamb Shank with Red Wine Mushroom Sauce

Made With:

Soups

Signature Sautéed Mushroom & Onion Bisque

This rich, velvety soup features sautéed button, portabella and shiitake mushrooms accented with herbs and sherry wine for a deliciously indulgent twist on the classic French onion.

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Tip

• Hold shanks, covered, in a low oven during service so they’re ready to plate.

Tips:

Total Time

270 min.

Serving & Size

1 portion

Tender lamb shanks are served with a rich and earthy mushroom sauce over creamy mashed potatoes for a dish that’s sure to become a menu staple.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
lamb shanks (about 8 lb 6 oz/3.8 kg)
kosher salt 2 tsp 10  mL
pepper 1 tsp 5  mL
canola oil 1 cup 75  mL
onions, quartered (375 mL/6.7 oz)
carrots, cut into chunks (375 mL/8.5 oz)
stalks celery, cut into chunks (250 mL/4.7 oz)
finely chopped fresh rosemary 2 tbsp 30  mL
finely chopped fresh thyme 1 tbsp 15  mL
1. Lamb Shanks: Preheat oven to 325°F (160°C). Season lamb shanks all over with salt and pepper. Heat half of the oil in large ovenproof pan set over medium-high heat; sear lamb, in batches, for 8 to 10 minutes or until browned all over, adding more oil as needed. Set aside. Add onions, carrots, celery, rosemary and thyme to pan; cook for about 10 minutes or until softened.
Weight Measure
tomato paste 1 cup 125  mL
dry red wine 2 cups 500  mL
Campbell’s Signature Sautéed Mushroom and Onion Bisque 1 pouch (4 lb) 1  pouch (1.81 kg/4 lb)
beef broth 2 cups 500  mL
peeled pearl onions 2 cups 500  mL
2. Stir in tomato paste; cook for 3 to 5 minutes or until deep red colour. Deglaze with red wine. Pour in soup and broth; bring to simmer. Return shanks to pan and submerge in liquid. Cover and transfer to oven; bake for 3 to 3 1/2 hours or until very tender.

3. Remove shanks and let cool completely. Strain braising liquid into large saucepan; add pearl onions. Simmer for 12 to 15 minutes or until liquid is reduced to 6 cups (1.5 L). Let cool completely. Shanks and sauce can be refrigerated separately for up to 3 days.
Weight Measure
russet potatoes, peeled and cut into large chunks 4 lb
10% light cream 1 cup 250  mL
butter 1 cup 125  mL
salt 1 tsp 8  mL
pepper 1 tsp 3  mL
grated Parmesan cheese 1 cup 125  mL
finely chopped fresh parsley 1 cup 125  mL
finely chopped chives 1 cup 60  mL
4. Place potatoes in large stock pot and cover with cold water; season well. Bring to boil; cook for about 15 minutes or until tender. Drain well; return to pot. Add cream, butter, salt and pepper; mash until very smooth. Stir in Parmesan, parsley and chives. Potatoes can be made up to 4 hours before service.
Weight Measure
butter 1 cup 125  mL
canola oil 1 cup 125  mL
assorted mushrooms (such as cremini, oyster, shiitake and portobello) 14 cups 3 1/2  L
salt and pepper, each 2 tsp 10  mL
reduced braising liquid 6 cups 1  L
finely chopped fresh parsley 1 cup 125  mL
Serving: Heat 1 tbsp (15 mL) butter and 1 tbsp (15 mL) canola oil in skillet set over medium-high heat; sauté 1 3/4 cups mushrooms for 3 to 5 minutes or until browned and tender. Season with 1/4 tsp each salt and pepper. Add 3/4 cup (175 mL) reduced braising liquid and bring to simmer. Stir in 2 tbsp (30 mL) parsley.

Mound 1 cup (250 mL) warm Herb and Parmesan Mash in centre of shallow bowl. Top with warm shank and mushroom sauce.

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