Lamb shank chasseur

ingredients

• • 4 lamb shanks
  • 1/4 cup flour, seasoned
  • 2 tablespoon vegetable oil
  • 2 onions, sliced
  • 4 bacon rashers, chopped
  • 300 gram button mushrooms, halved
  • 1 cup dry white wine
  • 1.5 cup water
  • 400 gram can chopped tomatoes
  • 1 beef stock cube, crumbled
  • 1 teaspoon dried oregano leaves
  • mashed potatoes, to serve
  • Brussels sprouts, sautéed, to serve

method

• • 1

    Coat the lamb shanks in the seasoned flour, shaking off any excess. Heat half the oil in a large, deep pan on high. Add the lamb shanks, brown all over, then remove from the pan and set aside.

  • 2

    Heat the remaining oil in the same pan, add the onions and bacon, stirring until light golden. Add the mushrooms and continue to stir for a further 2 minutes. Add the wine, water, tomatoes, stock and oregano. Bring to the boil, then reduce to a simmer.

  • 3

    Return the lamb shanks to the pan, cover and simmer for 1 hour, stirring occasionally. Remove the lid, simmer for a further 15 minutes or until the sauce has reduced and thickened. Serve with mashed potatoes and sautéed Brussels sprouts.