Braised lamb shanks with bacon and mushroom

Stormbringer · February 4

Cooked tonight in the large egg. I started off with chopped carrots, celery and onion in a large pan, fried in a dash of olive oil. Then added bacon and cooked that to brown, then added and browned the lamb shanks, adding salt and pepper. Next I added bay leaves, mushrooms, lamb stock, a handful of barley and a little water and stirred again.

After stirring, I added red wine and enough water to partially cover the shanks.

Image: https://us.v-cdn.net/5017260/uploads/editor/8f/33x97y72m0d8.jpeg

Transferred to the large egg at 150C/300F. Cooked covered for 2 hours.

Served with mash potatoes and cabbage.

Image: https://us.v-cdn.net/5017260/uploads/editor/vl/dag9cay462r1.jpeg

Thanks for looking.

johnmitchell · February 4

WOW!!! That sounds and looks fantastic. Lamb is a favorite in our house 😋

gmanrva · February 4

That looks great!

Canugghead · February 4

Looks great. We usually braise our leg of lamb in the kitchen oven. May I ask if you had the lid closed all the time, if so do you still get smoke flavour? We are not big smoke fan.

Stormbringer · February 4

Canugghead said:

Looks great. We usually braise our leg of lamb in the kitchen oven. May I ask if you had the lid closed all the time, if so do you still get smoke flavour? We are not big smoke fan.

Cheers … I cooked it with the lid closed to keep the smoke out and also the jus from evaporating too much.