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Braised Lamb Shank with Red Wine Mushroom Sauce

Braised Lamb Shank with Red Wine Mushroom Sauce
Total Time

240 min.

Serving & Size

1 portion

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
lamb shanks (about 8 lb 6 oz/3.8 kg)
kosher salt 10 mL 2 tsp
pepper 5 mL 1 tsp
canola oil 75 mL 1/3 cup
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 30 mL 2 tbsp
finely chopped fresh thyme 15 mL 1 tbsp
tomato paste 125 mL 1/2 cup
dry red wine 500 mL 2 cups
Campbell’s Signature Sautéed Mushroom and Onion Bisque
1 pouch (1.81 kg/4 lb)
1 pouch (4 lb)

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.

beef broth 500 mL 2 cups
peeled pearl onions 500 mL 2 cups
russet potatoes, peeled and cut into large chunks 4 lb
10% light cream 250 mL 1 cup
butter 125 mL 1/2 cup
salt 8 mL 1 1/2 tsp
pepper 3 mL 1/2 tsp
grated Parmesan cheese 125 mL 1/2 cup
finely chopped fresh parsley 125 mL 1/2 cup
finely chopped chives 60 mL 1/4 cup
butter 125 mL 1/2 cup
canola oil 125 mL 1/2 cup
assorted mushrooms (such as cremini, oyster, shiitake and portobello) 3.5 L 14 cups
salt and pepper, each 10 mL 2 tsp
reduced braising liquid 1 1/2 L 6 cups
finely chopped fresh parsley 125 mL 1/2 cup
Instructions
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.
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.
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.

Recipe Tip

  1. 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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