This recipe is designed to feed a family – cut back on the ingredients if you are only cooking for two.
Pre heat oven to 180 degrees.
Soak the mushrooms in the red wine.
Heat a frying pan and when hot, sear the lamb shanks in a little olive oil and then place into a baking dish.
Add the onions, garlic and bacon to the pan and sauté on a medium heat until translucent. Add the tomato paste, mushrooms and wine and bring to a simmer. Then add the orange zest, orange juice and half of the stock.
When the pan is simmering, pour over the lamb shanks. Add the remaining stock, cover and bake for 2 ½ hours until the meat is very tender.
Served with mashed potatoes and green beans with garlic butter.
4 lamb shanks
½ cup porcini mushroom
3 cloves garlic, finely chopped
2 onions, diced
2 Tbsp tomato paste
1 cup red wine*
150g bacon, diced
3 cups chicken stock
2 oranges, zested and juiced
*not included in your Market Box