Braised Lamb Shank with Red Wine Mushroom Sauce

Made With:

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

Yields

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

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Estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

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.

Recipes

Made With:

Soups

Signature Sautéed Mushroom & Onion Bisque

Tip

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

Estimate your profit

Ingredients & Instructions

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