Ingredients 

4 lamb shanks 

Salt

Freshly ground black pepper

100g butter

2 onions, finely chopped

6 garlic cloves, crushed

2 tablespoons roughly chopped thyme 

1 bay leaf

500g mushrooms sliced 1cm thick

375ml chicken stock 

375ml port

Recipe

Preheat oven to 160 degrees. Season the lamb shanks with salt and pepper.

Heat the oil in an ovenproof pot and brown the shanks all over. Transfer to play.

Lower the heat under the pot and add the butter, onion, garlic, thyme and bay leaf and fry for 3-4 minutes, until the onion is soft but not coloured. Add the mushrooms and stock and bring to boil. Simmer for 10 minutes until the mushrooms are soft. Add the port and return to the boil. 

Increase the oven temperature to 200 degrees, remove the lid and cook for a further 30-40 minutes, until the sauce reduces and thickens. Keep an eye on it to make sure it doesn’t burn. 

Serve with lots of mashed potatoes. 

Serves 4

Ingredients 
4 lamb shanks 
Salt
Freshly ground black pepper
100g butter
2 onions, finely chopped
6 garlic cloves, crushed
2 tablespoons roughly chopped thyme 
1 bay leaf
500g mushrooms sliced 1cm thick
375ml chicken stock 
375ml port
Recipe
Preheat oven to 160 degrees. Season the lamb shanks with salt and pepper.
Heat the oil in an ovenproof pot and brown the shanks all over. Transfer to play.
Lower the heat under the pot and add the butter, onion, garlic, thyme and bay leaf and fry for 3-4 minutes, until the onion is soft but not coloured. Add the mushrooms and stock and bring to boil. Simmer for 10 minutes until the mushrooms are soft. Add the port and return to the boil. 
Increase the oven temperature to 200 degrees, remove the lid and cook for a further 30-40 minutes, until the sauce reduces and thickens. Keep an eye on it to make sure it doesn’t burn. 
Serve with lots of mashed potatoes. 
Serves 4

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