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. 
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| 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
- 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.
